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- 1 large head garlic (about 3 inches in diameter)
- 5 c. water
- 2 fresh thyme sprigs (I only had a few baby sprigs of thyme up in the green house, so I snipped a few tender pieces for the soup.)
- 1 fresh bay leaf (Also got this off the bay tree in the green house.)
- 1 ½ t. salt (Since I donât think I used enough thyme, I used Herbed Lavender Salt.)
- 2 large egg
- 1 large egg yolk
- ¾ c. finely grated Parmigiano-Reggiano
- 3 T. extra virgin olive oil
- Freshly ground black pepper
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1389g | |
| Calories 566 | |
| Calories from Fat 391 | 69% |
| Total Fat 43.65g | 55% |
| Saturated Fat 16.48g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 667mg | 222% |
| Sodium 4645mg | 194% |
| Potassium 238mg | 7% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.36g | 1% |
| Protein 37.02g | 59% |
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