From the Cafe kitchen last week:

Ingredients
3 T extra virgin Olive Oil
4 medium sized young garlic bulbs
2 tsp. fresh thyme leaves
7 cups rich garlic-chicken stock
3 eggs 1-2 T. white wine vinegar
Spring chives with flowers(if available)
Directions
1) Make the garlic chicken stock: Add 8 cups of rich chicken stock (or good quality store bought) to tops of spring garlic, coarsely chopped. Simmer for 20 minutes. Meanwhile separate the garlic cloves from the bulbs and thinly slice each of the garlic cloves. You can add the remaining bulb to the simmering stock.
2) Place the olive in a hot saucepan. Add 1/2 the thyme and the sliced garlic cloves. Cook stirring occasionally until the garlic has a translucent appearance and begins to soften (about 7 minutes). The garlic should already have a mild flavor at this point.
3) Add the chicken stock and bring to a boil. Reduce the heat the medium and allow the soup to cook for 15 minutes on a low bubble until the soup has reduced to about half.
Season the soup to taste with salt and pepper and turn off the flame. Gently whisk into the soup the eggs. Continue to whisk allowing the egg to shred and thicken the soup. Taste and add salt and pepper and the vinegar. Start with only 1 T of vinegar and add more depending on your taste. The vinegar should make its presence felt but only in a mild way. Add some young spring chive flowers (if available) and the remaining fresh thyme leaves for as a garnish.