.25 lb bacon or sausage
1 potato, diced
2 heads of garlic (roughly 30 cloves)
6 cups stock
2 egg yolks
Salt & pepper to taste
Gruyere or similar hard cheese
Smash the garlic cloves with the side of a knife and peel.
Heat 1T olive oil in a saucepan over medium heat; brown meat.
Add garlic and potato and saute until they begin to soften (~5 minutes).
Add stock and bouquet & bring soup to a boil.
Reduce heat and simmer for ~30 minutes.
Remove from heat; Whisk a ladel of the broth into the egg yolks to temper them, then return to soup and heat gently for ~5 minutes. If you're feeling adventurous, whisk slowly-added olive oil into the yolks prior to this step to make an unflavored aioli; this will improve the color and texture of the soup.
Pour soup through a strainer to separate the solids (note: keep these to make hash in the morning); Season to taste.
Butter both sides of 4 slices of thickly cut bread; pan-grill these until just browned on both sides.
Ladle soup into wide, low bowls and put a piece of bread in the center of each. Garnish generously with grated cheese and fresh parsley.