Ingredients

· 1 chicken stock

· 8 cloves of minced garlic

· 2 eggs

· 1 bouquet garni

· Salt & pepper

· 4 slices of stale bread toasted

· 75g grated cheese

Method

Bring the stock to the boil. Fry the garlic in oil, then add to the stock. Add the bouquet garni and simmer for 20 minutes. Remove the bouquet garni. Beat the egg whites lightly and add to the soup. As soon as they have set remove from the heat. Whisk some of the soup with the egg yolks a bit at a time. Then pour into the rest of the soup. Add salt and pepper to taste. Put a slice of the stale, toasted bread in the bottom of the bowl. Cover with grated cheese. Pour on the soup, cut the egg whites into pieces if you like.