Garlic soup

• 3 tbsp olive oil
• 4 whole garlic bulbs
• 1 tsp dried thyme
• 6 cups chicken stock
• 2 large eggs
• 1 tbsp white wine vinegar
• salt and black pepper

Peel all the garlic cloves then slice each clove thinly. (Alternative: buy a jar of the pre peeled garlic cloves to avoid the soul-crushingly tedious peeling stage)

In a 5 quart Dutch oven gently saute garlic in olive oil along with the thyme for about 5 minutes. Burnt garlic tastes bad so try not to let it get much if any color, just get it softened up. Next add the chicken stock and increase heat to bring to a boil. Once boiling reduce to a medium heat and keep simmering for 15 - 20 minutes until the liquid has reduced some and the garlic is very tender. Season to taste with the salt and pepper.

In a small bowl whisk together the eggs and white wine vinegar. Whisk briskly into the soup (to avoid ending up with clumps of cooked egg floating around) -- this will cause a dramatic change in color and help thicken the soup.