1. Sauté the Garlic and Onion

• • Warm the olive oil in a large pot over medium heat.

• • Add the whole garlic cloves and cook for 5-7 minutes, stirring occasionally, until softened and golden. Avoid letting them brown.

• • Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent and soft.

2. Simmer the Soup

• • Pour the broth into the pot and add the bay leaf, dried thyme, salt, and pepper.

• • Mix well and bring the soup to a gentle boil. Reduce the heat to low and let it simmer for 20-25 minutes, allowing the garlic to soften completely and the flavors to meld.

• • Remove the bay leaf once the simmering is complete.

3. Blend the Soup

• • Blend the soup directly in the pot using an immersion blender until smooth. Alternatively, puree the soup in batches with a countertop blender, then pour it back into the pot.

4. Thicken the Soup

• • Combine the egg yolks and grated Parmesan cheese in a small bowl, whisking until well blended.

• • To temper the mixture, slowly add a ladle of the hot soup while whisking constantly to avoid curdling.

• • Gradually stir the tempered egg and cheese mixture back into the soup. Cook on low heat for a few minutes to thicken, but do not let it boil.

5. Serve

• • Spoon the soup into bowls and garnish each serving with cubed crusty bread. Add a sprinkle of fresh parsley for a touch of color and enhanced flavor. Serve warm and enjoy!