How to make
Heat the fat over a moderate heat and fry the peeled and chopped onions, parsley and garlic in it with a little salt. Before they start to change their color, remove them from the heat and strain them.
Pour the broth, put the bay leaf and rosemary sprigs in it and boil it under a lid for about 30 minutes on low heat.
Remove it from the heat and wait a few minutes. Meanwhile, beat the yolks and pour the milk over them. Pour the mixture in a thin stream to the remaining liquid and stir.
For more creaminess you can add more egg yolks.
When the garlic soup is ready, prepare the eggs with which it will be served. Heat water over medium to low heat and add salt and vinegar.
Crack the eggs one by one, first into a bowl and then pour them smoothly into the boiling water. Boil them to the desired readiness - more runny or hard boiled, whatever you like.
Remove the bay leaf and rosemary from the soup and pour it into bowls. Add a poached egg in each one and sprinkle it with the remaining parsley.
Enjoy your meal!
The Austrian Garlic Cream Soup is ready.
