Title: Herbs and garlic soup
 Categories: 
      Yield: 4 Servings
 
      5 c  Water
      8    Garlic cloves, peeled,
           Crushed
      1    Sprig of sage or 1 teaspoon
           Dry sage
      1    Twig of thyme or 1 teaspoon
           Dry thyme
      1    Bay leaf
      5    Inch piece of orange rind
           Salt
           Freshly ground black pepper
           To taste
      1 tb Fruity olive oil
           Enriched versions:
      4 oz Angel hair pasta or
           Vermicelli
      2    Egg yolks
      1 ts Red wine vinegar
      2 tb Grated Swiss or Parmesan
           Cheese
 
  Trim the garlic cloves. Bring the water to a boil. Add garlic, herbs,
  orange rind, and salt. Bring to a boil. Lower flame, simmer uncovered
  for
       20    minutes.
  
  Pour through a sieve, pressing with a spoon the juice out of the
  garlic. Check seasoning add salt to pepper and olive oil. Serve.
  
  or, for a richer version:
  
  Add a handful of angel hair fine pasta and cook for about 5 more
  minutes. Serve sprinkled with salt pepper and olive oil.
  
  or for a more luscious version:
  
  Beat the egg yolks and wine vinegar for a minute and - off heat - add
  a little hot soup to it then stir the whole mixture into the hot
  broth . Pour at once into a warm tureen, sprinkle with grated cheese,
  then olive oil and serve.
  
  Yield: 4 servings