Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          garlic cloves -- peeled
   4      cups          chicken stock
  10      slices        baguette -- divided
   1      cup           creme fraiche
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           fromage blanc
                        (or use fresh goat cheese)
   6                    egg yolks
                        chopped fresh chives -- for garnish

Preparation:

Place garlic cloves in a saucepan with 3 cups water and bring to a boil. Drain and repeat process twice. Return thrice-cooked garlic to saucepan, add chicken stock and 4 slices of bread and bring to a boil. Reduce by one quarter. Add creme fraiche and return to a boil. Remove from heat and season with salt and pepper. Blend until smooth with submersion blender and place on low heat until ready to serve. Meanwhile, toast remaining 6 slices of baguette and smear with fromage blanc. To serve, remove from heat, whisk in egg yolks and divide among 6 hot bowls. Place 1 crouton in each bowl and garnish with chives. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A09)