“This soup tastes like something straight out of an old country kitchen—rich, comforting, and full of garlic goodness!”

This recipe delivers a rich and flavorful soup with a comforting warmth.
Ingredients:

Ingredient Quantity
Garlic Heads 2
Olive Oil 1 tablespoon
Unsalted Butter 1 tablespoon
Onion, chopped 1 medium
Dried Thyme 1 teaspoon
Dried Rosemary 1 teaspoon
Bay Leaf 1
Chicken or Vegetable Broth 6 cups
Salt 1/4 teaspoon
Black Pepper 1/4 teaspoon
Egg Yolks 4 large
Grated Parmesan Cheese 1/2 cup
Heavy Cream 1/2 cup (optional)
Fresh Parsley, chopped (for garnish) To taste
Sliced Crusty Bread (for serving) To taste
Instructions:

Roast the Garlic:

Preheat oven to 400°F (200°C).
Cut the tops off the garlic heads to slightly expose the cloves.
Drizzle with olive oil and wrap in aluminum foil.
Roast for 30-35 minutes, or until the cloves are soft and golden.
Let cool, then squeeze the roasted garlic out of the skins.
Sauté the Onion:

In a large pot over medium heat, melt the butter.
Add the chopped onion and sauté for 5-7 minutes, or until soft and translucent.
Stir in the roasted garlic, breaking it up with a spoon.
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