Instructions: 1 Bring the stock to the boil in a saucepan, add the slices of garlic and boil for another 3-5 minutes. While the stock boils, rub each bread slice with the cut side of a garlic clove and drizzle about 1 tsp olive oil over it.

2 Pile the slices of bread up on a warm plate. In a bowl, beat the egg yolks and whole eggs together, and whisk in the double cream. Season.

3 Pour the egg mixture into the boiling soup, whisking constantly.

Quickly draw the pan off the heat and whisk for a few seconds more until done.

4 Pour the soup into individual serving bowls and sprinkle thickly with parmesan. Place the bread on the soup, pressing down a little so that it soaks up some of the broth. Sprinkle with the chives and serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.