CP Creamy Garlic Soup

1 garlic head -- cloves separated and peeled, about 20 cloves
8 cups water
3 strips orange zest -- 2-inch each
2 bay leaves
6 fresh sage leaves
4 fresh thyme leaves
2 teaspoons salt
3 large egg yolks
1/4 cup extra virgin olive oil
6 slices French bread slices -- toasted
1 cup grated Emmental cheese -- or Parmigiano-Reggiano cheese

In a large slow cooker, combine the garlic, water, orange zest, herbs, and
salt.
Cover and cook on low for 6 hours.

Stain the soup through a sieve, pressing down on the solids and pushing
the soft garlic through.
In a large bowl, whisk the egg yolks and olive oil until thick. Gradually
beat the hot soup into the egg mixture. Taste for seasoning.

Place a slice of toast in each bowl. Spoon in the soup, add a sprinkling
of the cheese, and serve immediately.

Serves 6