Provençal Garlic Soup (Aïgo Boulido)

Pain de Campagne)1/4 cup (25g) grated Gruyère cheese Method Step 1 - Peel the garlic cloves. Dump in the whole garlic cloves, sage and bay leaves.

Simmer for about 15 minutes (lid off), until the garlic has softened. Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl.

Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.

Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot.

Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour.

Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted. For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.