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Garlic Soup

1 Head Garlic, separated into cloves (not peeled)
2 ts Salt
1 pn Ground Black Pepper
2 Whole Cloves
1/4 ts Sage
1/4 ts Thyme
1/2 Bay Leaf
4 Sprigs Parsley
3 tb Olive Oil
2 qt Water
3 c Peeled Potatoes, diced
1 pn Saffron
French Bread
1 c Parmesan or Swiss Cheese, grated


Blanch the garlic cloves in boiling water for about a minute. Drain, run cold water over them to cool, and peel. Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more seasoning to taste, then strain and return to saucepan. Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. Check seasoning. Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese.




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