Start by heating the chicken broth and sage in a large pot. Bring it to a gentle simmer and keep it warm while you work on the garlic.

Peel the garlic cloves and slice them in half. Don’t forget to remove the little green sprout inside; it can taste bitter.

Boil a small pot of water and add the garlic halves. Let them cook for about 3-4 minutes, then drain.

Use a fork to mash the softened garlic until it’s nice and smooth. Add this to your simmering broth and let it cook for another 10 minutes.

In a small jar, combine the egg yolk, Dijon mustard, salt, and oil. Use an immersion blender to mix it all up until it’s thick and creamy. If it doesn’t thicken, add the reserved egg white and blend again.

If you want a silky soup, strain it at this point. If you do, return the strained soup to the pot.

Take a ladle of the hot soup and stir it into the mayonnaise mixture to warm it up. Then whisk the mayonnaise back into the soup pot gently.

Heat the soup again without boiling it—just warm it through, then serve it up with some crunchy croutons, a drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if you like! Enjoy!