Cook the onion and garlic in a pan with a little oil.In a big pot, warm the olive oil and butter on medium heat. Put the diced onion in the pan and cook for around 5 minutes until it becomes soft.
Put the garlic cloves without skin and cook for 2-3 more minutes, stirring often to prevent them from burning.
Include the broth and herbs.
Add the broth, thyme sprigs, and bay leaves. Heat the soup until it boils. Then, lower the heat and let it cook gently for 30 minutes. This will help the garlic become soft and release its flavor.
Don't use herbs and spices.
After 30 minutes, take out the thyme branches and bay leaves from the soup. Add salt and pepper to your liking.
Cool down the egg yolks.
In a little bowl, mix the egg yolks and Parmesan cheese together using a whisk. Gently mix a spoonful of hot soup into the beaten eggs to warm them up and avoid curdling.
Slowly stir this mixture back into the soup pot.
Make the soup thicker.
Let the soup cook for 5 more minutes, stirring constantly until it thickens a bit.
To help or assist.
Put the hot soup in bowls and serve it with bread. You can add fresh parsley on top for more taste and color.
This smooth soup with lots of garlic is great for warming up on cold days. It goes really well with crunchy bread for dipping.
Time to prepare: 10 minutes | Time to cook: 35 minutes | Total time: 45 minutes