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 until finely mashed. Add the mashed garlic to the stock and continue to gently simmer for 10 minutes.
• Now make the mayonnaise. Put the egg yolk, mustard, salt and oil in a small jar, just wide enough to fit your immersion blender.
• Place the blender head at the bottom of the jar and blend, gently lifting the blender slightly to emulsify.
• I like to strain my soup for a velvety smooth texture, but this is optional. If strained, put the soup back in the pot.
• Take a ladle-ful of the hot soup and stir it into your mayonnaise to temper it. Then immediately stir the mayonnaise into the soup pot, whisking as you add it.
• Bring the soup back on the stove and bring up to temperature, but do not let it boil or you risk curdling it.
• Serve with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.