Preparation

Step 1: Roast the Garlic

Preheat your oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35-40 minutes until soft. Let cool, then squeeze out the roasted garlic cloves.

Step 2: Sauté the Aromatics

In a large pot over medium heat, heat 1 tbsp olive oil and 1 tbsp butter. Add the chopped onion and sauté until translucent (3-4 minutes). Stir in the roasted garlic, thyme, rosemary, black pepper, and salt.

Step 3: Simmer the Soup

Pour in the chicken broth, water, and add the bay leaf. Bring to a boil, then reduce to low heat and simmer for 15-20 minutes to blend the flavors.

Step 4: Blend the Soup

Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a blender.

Step 5: Add Egg Yolks and Cream (Optional)

If using egg yolks, whisk them in a separate bowl with ½ cup of the warm soup to temper them. Slowly whisk the mixture back into the pot. Stir in the heavy cream for a richer texture.

Step 6: Serve and Garnish

Ladle the soup into bowls, top with toasted baguette slices, and sprinkle with grated Parmesan or Gruyère. Garnish with fresh parsley and serve warm.