In heavy bottomed saucepan, heat oil. Peel
and slice garlic and cook 3-4 minutes over
low heat. Whisk in flour, pepper, salt, and
thyme. Whisk in stock and wine. Gently
simmer 5-10 minutes.
In batter bowl, whisk
egg with milk or cream. Your choice: strain
the broth mixture or leave as is. Gradually
whisk the hot mixture into the egg mixture
and reheat without boiling. Taste and
correct seasonings as desired.
scoop into soup bowls and garnish with
slivered almonds and snipped parsley. Garlic
croutons are good, too!