Shopping LIST:

12 garlic cloves (crushed), 1 onion (finely chopped), 25ml olive oil, 15g butter, 15g plain flour, 1 litre chicken stock, 1 litre water, 2 egg yolks.

Method:

• Heat 25ml olive oil and 15g butter in a pan. Add 12 garlic cloves, crushed, and 1 onion, finely chopped, and cook them gently for 10 minutes, stirring occasionally.

• Stir in 15g plain flour and make a smooth paste. Cook for a few minutes, stirring, without letting the mixture brown. Then stir in 1 litre chicken stock and 1 litre water. Bring to the boil, reduce the heat and cover the pan. Simmer gently for 30 minutes.

• Just before serving, lightly whisk 2 egg yolks in a bowl (if the whole batch is not going to be served, pour half of the soup into a pan and add just 1 egg yolk!). Remove the pan from the heat and add a ladleful of soup to the yolks. Stir with the whisk until the yolks are well mixed with the soup, then pour the mixture into the pan.

• Heat the soup over low heat, stirring, for a few seconds but do not allow it to simmer or boil or the yolks will curdle. Best served warm with ciabatta bread.