SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Reputedly an elixir for convalescents and birthing mothers--and a godsend for those with hangovers--this delicate soup is almost unexplainably comforting. It's very soft, and the fragrance of the herbed broth and fruity olive oil helps the tender bread sop and cheese slip right down to comfort a tight stomach. Serve hot to 4 people in need.

• 4 cups water
• salt
• 12-15 garlic cloves, peeled
• 1-2 bay leaves
• 1-2 sprigs sage
• 1/4 cup olive oil
• thin slices of day-old French bread
• grated Gruyère cheese

In a large saucepan, salt the water, add the garlic cloves, and baring to a boil. Reduce heat to medium. After 10 minutes, add the bay leaves, sage, and a dash of the oil. Cook 2 more minutes, then remove from heat, cover, and steep for 10 minutes.

When ready to serve, heat a soup tureen in the oven for a few minutes, then layer the bottom with the bread slices and sprinkle with the cheese, then the rest of the oil. Ladle the strained broth over all and serve.