In a big pot, warm the olive oil and butter on medium heat. Put the diced onion in the pan and cook until it becomes soft, which should take around 5 minutes.
Put the peeled garlic cloves in the pot and cook for 2-3 minutes, stirring often to prevent them from burning.
Add the broth to the pot and put in the thyme and bay leaves. Heat the soup until it boils, then lower the heat and let it cook gently for 30 minutes until the garlic is tender and smells good.
Take out the thyme sprigs and bay leaves, then add salt and pepper to the soup.
In a little bowl, mix the egg yolks and Parmesan cheese.
Slowly pour a spoonful of hot soup into the beaten eggs while stirring, then pour this mixture back into the soup while stirring.
Cook for 5 more minutes, stirring constantly until the soup becomes a bit thicker.
Serve the dish hot with crunchy bread and add fresh parsley on top if you like.
Time to prepare: 10 minutes. Time to cook: 35 minutes. Total time: 45 minutes.
Calories: 200 calories | Portions: 4 servings