Step 1: Prepare the Garlic

1. Slice the peeled garlic cloves in half lengthwise. If large, slice into thirds or quarters.

Step 2: Make the Broth

1. In a medium saucepan, combine the sliced garlic, chicken stock, and sage leaves.
2. Bring to a boil over medium-high heat, then reduce heat to low.
3. Simmer for about 15 minutes, or until the garlic is tender.
4. Remove and discard the sage leaves.

Step 3: Blend the Soup

1. Use an immersion blender to puree the soup until smooth.
2. Alternatively, transfer the mixture to a blender, blend until smooth, then return it to the pot.
3. Keep the soup warm over low heat.

Step 4: Prepare the Emulsion

1. In a small bowl, whisk together the egg and olive oil until fully emulsified.

Step 5: Thicken the Soup

1. Gradually whisk the egg and oil emulsion into the warm soup.
2. Stir continuously over low heat until the soup thickens slightly.
3. Do not let the soup boil, as this could cause the egg to curdle.
4. Season with salt to taste.

Step 6: Serve & Enjoy

1. Ladle the soup into bowls and serve immediately.
2. Optionally, top with homemade croutons or a sprinkle of fresh herbs.