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| 1000 Milliliter | Good chicken or vegetable stock |
| 6 | Garlic cloves; very finely sliced |
| 4 | egg yolks |
| 2 | eggs whole |
| 6 Esslöffel | Double cream |
| | salt |
| | pepper |
| 4 Scheibe | Country or ciabatta bread; 1 1/2cm/ 1/2" (4 to |
| | 6) |
| | Thick, well-toasted |
| 2 | Garlic cloves; cut in half |
| | olive oil extra virgin |
| | parmesan freshly grated |
| 1 klein | Bunc chives; snipped |
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1 Bring the stock to the boil in a saucepan, add the slices of garlic and boil for another 3-5 minutes. While the stock boils, rub each bread slice with the cut side of a garlic clove and drizzle about 1 tsp olive oil over it.
2 Pile the slices of bread up on a warm plate. In a bowl, beat the egg yolks and whole eggs together, and whisk in the double cream. Season.
3 Pour the egg mixture into the boiling soup, whisking constantly. Quickly draw the pan off the heat and whisk for a few seconds more until done.
4 Pour the soup into individual serving bowls and sprinkle thickly with parmesan. Place the bread on the soup, pressing down a little so that it soaks up some of the broth. Sprinkle with the chives and serve immediately.
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