Don Christopher’s Garlic Soup

Garlic farmer Don Christopher, one of the organizers of the Gilroy Garlic Festival, developed this recipe after a visit to Mexico. He recounts a series of twelve experiments that led to this recipe. It later became one of his favorite soups. By the way, it tastes as good as even better when warmed up.

Peel the garlic clove and chop it finely or press it through a press, then sauté it in a saucepan in the butter together with the parsley. Add the flour and stir until lightly browned, then extinguish with the clear soup (original recipe beef broth), season with pepper and simmer gently on low heat for half an hour to an hour. Before serving, whisk the yolks into the soup that has been removed from the fire. Cover the bread slices with the cheese and divide evenly into six sufficiently sized serving bowls, ladle the soup over them. Later, place the baking bowls briefly in the oven or under the broiler until the cheese has melted. This also works very well in a microwave oven.

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