French Garlic & Bread Soup (Tourin à l'Ail)

Thinly slice the garlic cloves.

Cut the bread into small cubes or tear into bite-sized pieces.

Heat olive oil in a large pot over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.

Add the bread to the pot and cook, stirring occasionally, until lightly toasted, about 5-7 minutes.

Pour in the chicken or vegetable broth, add the bay leaf and thyme. Bring to a simmer.

Season with salt and pepper.

Reduce heat to low, cover, and simmer for 15-20 minutes to allow the bread to soften and the flavors to meld.

In a small bowl, whisk the egg whites until frothy.

Slowly drizzle a ladleful of the hot soup into the egg whites, whisking constantly to temper them. Repeat with another ladleful.

Pour the tempered egg whites into the soup pot and whisk vigorously to create a smooth emulsion.

In a separate small bowl, whisk together the egg yolks and white wine vinegar.

Remove the soup from the heat. Slowly drizzle the egg yolk mixture (le blanchi) into the soup, whisking constantly to enrich the broth.

Remove the bay leaf before serving.

Serve hot. Optionally, swirl a splash of red wine into each bowl before serving (faire chabrol).