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Soupe L'ail (Garlic Soup)

5 Garlic cloves or more
2 T Olive oil
1 pn Saffron
1/2 Bay leaf
1 pn Thyme, dried
2 Egg yolks
1 qt Water
Salt and pepper to taste
1 ds Nutmeg


Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden. Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg yolks with a small amount of the broth and add gradually to the soup, mixing in with a wire whisk. Remove garlic cloves. Place a slice of toasted bread in the bottom of each soup bowl, pour in the soup, and sprinkle with a dash of nutmeg. Serve hot.




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