Italian Garlic Soup

From Dr. Atkins Diet Cookbook (1974)

Makes 4 servings

  • 6 large garlic cloves
  • 2 quarts boiling water
  • 2 teaspoons Krazy salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1 bay leaf
  • 2 cloves
  • Pinch of saffron
  • 4 egg yolks
  • 1/4 cup olive oil
  • Parsley sprigs

Chop garlic and place in boiling water.  Add salt, thyme sage, bay leaf, cloves and saffron.  Boil for 30 minutes.

Beat egg yolks with wire whisk.  When thick and creamy, add olive oil 1 teaspoon at a time and beat well after each addition.

Add egg yolks to soup and beat with wire whisk.

Garnish with parsley. Serve immediately.

Total grams carbohydrates: 6

Grams per serving: 1.5

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