serves 6 to 8

3 tablespoons chicken, goose, or pork fat
30 peeled garlic cloves (or more or fewer)
6 to 8 cups chicken stock
Salt and pepper
Nutmeg
4 or 5 egg yolks
3 to 4 tablespoons olive oil
slices of bread, toasted until crisp

1. Melt the fat over low heat, then add the garlic. Cook, without browning, until the garlic has become very soft. This will take half an hour or more.

2. Add the chicken stock, salt and pepper, and a little freshly grated nutmeg. Simmer for 15 to 20 minutes.

3. Blend the soup either with a stick blender or by allowing the soup to cool slightly and pouring it into a blender. Blend so the soup is completely smooth.

4. Beat the egg yolks in a small bowl then stir in the olive oil. Begin tempering the eggs by adding hot but not boiling soup to the eggs a small amount of the time while beating the eggs. When you've added a half cup of broth or so to the eggs, pour the egg mixture into the broth beating while you do. Heat the mixture being careful not to let the soup come to a boil. You want to make sure you don't curdle the eggs.

5. Place a bread slice in the bottom of each bowl and pour the soup over top. Serve.