Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           peeled cloves garlic
   2      teaspoons     butter
   4      teaspoons     olive oil
   4      cups          chicken bouillon
   3                    egg yolks
   1      teaspoon      fresh parsley (garnish)
     1/2  teaspoon      salt
                        cayenne  to taste  and/or tabasco
   1      pinch         nutmeg
   6      slices        (thick) French bread

Preparation:

Peel the cloves, and, in a 2 qt. sauce pan, saute the garlic for about 15 minutes over low heat in the butter and 1 Tb. of olive oil, turning often so as to avoid browning. Pour in chicken stock and raise the heat to bring it to a boil. Cover the pan loosely and lower the heat. Simmer about 20 minutes. In a small bowl beat the egg yolks until they thicken. Add the oil while beating until you get a thick mayonnaise. Stir a couple teaspoons of soup into the mayonnaise, and then add the soup-mayo mixture to the soup, stirring all the while. Heat until not quite boiling. Now pour the soup through a sieve into heated tureen. Mash the garlic through the sieve, perhaps saving a few cloves to put in whole. Add the salt, cayenne and nutmeg. Stir until completely blended. Serve over the bread, garnished with parsley.