Preparation

• Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer and then simmer very gently while you prep your garlic.
• Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoot.
• Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes. Drain the cloves.
• Use the back of a fork to mash the softened garlic. Add the mashed garlic to the stock and continue to gently simmer for 10 minutes.
• Make the mayonnaise by blending together the egg yolk, mustard, salt, and oil in a small jar with an immersion blender.
• Strain the soup if desired for a velvety smooth texture, then return it to the pot.
• Ladle some hot soup into the mayonnaise to temper it, then stir it into the soup pot, whisking as you add.
• Heat the soup on the stove without boiling it to avoid curdling.
• Serve with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.