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SPRING GARLIC SOUP
Put the chicken stock into a large pot, add the sage leaves, the bay leaves, 5 whole cloves of garlic, 5 chopped cloves of garlic and the parsley. Bring to a boil and simmer for 30 minutes. Meanwhile, whisk the cream and the egg yolks in a large bowl. Strain the stock and stir it into the cream and egg binding. Pour the liquid into a saucepan, heat up and thicken, just like a custard, on a low heat, without boiling. Season with salt and pepper, keep warm. Heat up the peanut oil in a frying pan and fry the eggs. Serve the soup in individual soup dishes, each helping topped with a fried egg.
