French Garlic Soup

This is our take on a light garlic soup from Provence called aïgo boulido. We gravitate to it whenever we need healing. (The kids—especially Manon—love drinking it in the winter.) It’s typically made with just garlic and water, but we like to add extra flavor by using homemade chicken stock. There are only a few ingredients, so make sure they are good. Start with fresh garlic, adding as little or as much as you want. (In the springtime, use green garlic, or in summer, use tender baby