Last night, I had to start some duck confit and Linda had a late-running photography class, so for a late dinner I threw together a nice garlic soup.
Start with 4c of chicken stock (I used a box of low-salt stock from the store, since I was out of home made). Peel the cloves from three heads of garlic. Add 7 sprigs of thyme, 4 sage leaves, and a few black peppercorns. Simmer for 45 minutes.
Discard the herbs. Toss the garlic and some stock in the food processor, puree, and return to the stock. Wait for Linda to get home, finish confit, watch movie.
Reheat the soup. Toss in a few bits of parma ham if you have it: I didn't, but I did have a little bit of Niman Ranch salami lying around, and it was great. Add a handful of pasta bits (I used strozzapreti). When it gets to simmer nicely, poach a couple of eggs right in the soup. Simmer until they're done, spoon into bowls, swirl in a dollop of crème fraîche if you've got it. Enjoy.