1 head of garlic, separated into cloves, peeled and chopped
1 bay leaf
few thyme sprigs
1 tbsp plain flour
500ml/18fl oz chicken stock
2 free-range egg yolks
½ tbsp sherry vinegar
salt and freshly ground black pepper
For the garnish
3 tbsp duck fat
4 garlic cloves, sliced
1 tsp chopped fresh thyme
1 slice day-old bread, crusts removed and cut into cubes
To make the soup, heat the duck fat in a large saucepan and sweat the onion, garlic, bay and thyme until softened but not starting to colour. Add the flour and stir. Pour in the stock and whisk to thicken. Simmer for 20 minutes, then blend with a stick blender.
Mix the egg yolks with the vinegar and pour into the pan, still off the heat. Taste and season with salt and pepper.
To make the garnish, heat the duck fat in a frying pan and fry the garlic and thyme until crisp. Remove the garlic and thyme with a slotted spoon and add the bread cubes. Fry until golden. Spoon the soup into warmed bowls and garnish with the garlic, thyme, croûtons and lots of black pepper.
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