Peel and slice the onions. Peel and chop the garlic.
Fry the onions in the remaining oil in a large heavy saucepan over a low heat until translucent, taking care not to let them brown as this would spoil both the colour and the flavour.
Add the garlic to the pan and continue
Sprinkle over the flour and turmeric, stir these in and cook for a minute before adding the chicken stock. Season with salt and pepper and bring to the boil over a high heat. Reduce the heat and simmer for 20 minutes.
Liquidize in a blender or food processor, return to the saucepan and bring back to a simmer.
Beat the egg yolks with the vinegar. Continuing to beat, add about half a ladle of the broth in a thin stream and, when well combined, pour this liaison back into the soup, stirring vigorously. The soup must not boil now or the eggs will cook and separate from the liquid, so remove from the heat before tasting and adding more salt and pepper if it needs it.
Put a croûte in each bowl, ladle over the soup and garnish with 4 chives per bowl, cut into 2.5 cm/ 1 in lengths. They somehow look more dramatic against the bright yellow of the soup when not snipped too small.
© 1995 Alastair Little. All rights reserved.