Heat oil and saute whole garlic cloves gently until they are golden on all sides. Reserve

In a pot add the stock , reserved garlic , sherry , 1/2 onion, 2 sprigs of thyme, 2 sprigs parsley and 1 bay leaf.

Softly crush the garlic and simmer to reduce to 8 cups. Let sit for one hour capped

Remove the onion, parsley, thyme, and bay leaf .

Strain the remaining stock pressing with a wooden spoon to extract as much of garlic as possible.

Right before serving, heat broth to boiling point.

in a large bowl whisk the eggs until they are light and foamy.

Stir in the cream to the eggs.

Gradually beat in the hot broth. If you need to reheat do so with a double boiler to prevent curdling

Serve with the croutons, chopped parsley.

Excellent if accompanied with a glass or two of dry fino sherry.

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