Garlic Soup

Bring the stock to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 30 minutes. Remove the bay and sage leaves from the saucepan. With a fork, whisk the eggs, half of the cheese, and some pepper together in a bowl until creamy (this is the thickener). Slowly drizzle in the olive oil, beating all the time, then add (very slowly), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly. Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, the remaining cheese and serve immediately. Makes about 6 cups of soup. This recipe was adapted from The French Menu Cookbook by Richard Olney.