Peel the garlic. Take a saucepan or saucepan with a volume of 1 liter. Pour in 1 tablespoon of oil and fry the garlic over low heat until soft. Stir from time to time. It will take about 6-7 minutes.
Pour in the broth or water. Add spices. Bring to a boil and cook for 15 minutes at a low boil without a lid.
Stir the yolks with a fork with 1 tbsp.l. brush with oil and add 2-3 tablespoons of broth, stirring so that the yolks do not curdle.
Beat the garlic with an immersion blender or rub through a sieve. Add the egg mass to the garlic. Stir and warm up the soup, preventing boiling.
You can pour into cups or bowls, decorate with fresh / dried parsley. If you serve with toast, chop two slices of bread finely and dry for 2-3 minutes in the microwave or oven.
