Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          garlic - -- smashed and peeled
   4      Cups          chicken broth
   2      Medium        onions - -- peeled and sliced
                        cardamom (whole)
                        some other herbs (your choice)
   4                    eggs - -- separated
                        olive oil
                        butter
   1                    lime

Preparation:

Melt about 1 tbsp. butter in a big frying pan. When it quits foaming, add a tbsp. of olive oil. Throw in the garlic and onion. Fry gently, being careful not to allow garlic to brown. Toss in the herbs, too. Meanwhile, heat the chicken broth in a pot. Throw in 10-20 cardamoms. When the garlic and onions are well cooked, toss them into the chicken broth, using a bit of the broth to deglaze the frying pan. Let all this boil for maybe a half hour. Then remove the onions and garlic with a strainer, and then press them through the strainer and add back to the broth. Now for the parts that make it unique and good. Whisk about a tbsp. or two of olive oil into the yolks, and add the mixture to the soup. This gives it a ``creamy'' texture. (The soup should be barely boiling here - it is delicate.) Add the juice of the lime. Add a little water to the whites and mix them well. Just before you serve the soup swirl it quickly and add the whites in a thin str