French garlic soup

1. Peel and wash the garlic, cut it in the middle, and remove the young garlic sprouts.

2. Put it in water and cook for about 5 minutes until the garlic becomes soft.

3. After the garlic is cooked until soft, use a fork or garlic press to turn the garlic into soft garlic paste.

4. Two egg yolks, add about 25 egg yolks of mustard sauce, lemon juice, a little black pepper and salt to taste, and then use a whisk to mix initially.

5. Add 150m/pressed rice germ oil into the egg yolk in batches, a little each time, stir until the egg yolk and oil are evenly mixed, then add the next time.

6. After all the fat has been added, the mayonnaise should be very thick. Let it sit for about 5 minutes to allow the taste to become even.

7. Add garlic paste to the concentrated broth.

8. Add a few pieces of sage and cook at a slight boil for 10 minutes.

9. Use a ladle to pour a ladle of soup into the mayonnaise bowl, use a whisk to mix evenly, then pour it back into the pot and stir.

10. Turn on the heat and slowly bring it to a boil, then turn off the heat and season with salt, smoked paprika and black pepper.

11. Pour into a bowl, garnish with paprika, olive oil and sage, and top with crispy baguette.