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Method :
Chop the garlic coarsely. Heat the olive oil in a large saucepan and
saute the garlic for 3-4 minutes.
Pour 1.25 liters of cold water into the pan, add the cloves and bay leaf
and season with salt and white pepper. Bring to the boil, then lower
heat, cover the pan and simmer gently for 25-30 minutes.
Pour the soup through a fine strainer into an ovenproof tureen or dish,
pressing hard with a wooden spoon to ensure that the essence of the
spices gets through.
Bring the soup back to the boil, carefully break in the eggs and poach
for 3 minutes. Cover the slices of bread with grated cheese and place
under a grill until the cheese has melted.
Pour the soup into individual bowls, float a slice of cheese toast on
top of each and sprinkle a little peanut oil on top.
Serves 4
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