🍲 Method
Sauté the garlic and onion In a large pot, heat olive oil or butter. Add chopped onion and garlic. Cook gently until soft and fragrant (don’t brown the garlic).
Add broth and herbs Pour in the broth. Add bay leaf, thyme, salt, and pepper. Simmer for 20–25 minutes to let the flavors blend.
Prepare the egg mixture (optional) In a bowl, whisk egg yolks with vinegar or lemon juice. Slowly add a ladle of hot soup to temper the eggs, whisking constantly.
Finish the soup Remove the bay leaf. Slowly stir the egg mixture into the soup (off the heat) to thicken slightly. Do not boil after adding eggs.
Serve Place toasted bread slices in bowls. Pour soup over the bread. Sprinkle with grated cheese and serve hot.
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