Soupe à l'ail (Garlic Soup)

Ingredients

• 2 litres water
• 20 small cloves garlic (140 grammes)
• 2 small sprigs sage
• 2 small cloves
• 25 grammes salt
• a pinch of pepper
• 20 small slices of bread
• grated cheese
• olive oil

Instructions

1. Gather in a saucepan 2 litres of water, 20 small cloves of garlic (140 grammes), 2 small sprigs of sage, 2 small cloves, 25 grammes of salt and a pinch of pepper.
2. Bring to the boil, then cook gently for a quarter of an hour.
3. Separately, sprinkle 20 small slices of bread with grated cheese and put them in the oven for an instant to melt the cheese.
4. Arrange the crusts in a soup tureen and sprinkle them with a thread of olive oil.
5. Strain the broth over them, pressing the aromatics lightly.
6. Let the bread swell for 2 minutes before serving.