Ingredients

• 6 cups chicken broth
• 2 heads of garlic olive oil, mashed or pureed
• 2 tbsp dry sherry
• 2 tbsp of butter
• 1/2 cup of olive
• 1 small onion chopped
• 3 egg whites
• salt and pepper to taste

Directions

1. Cut off the head of unpeeled garlic heads.
2. Sprinkle with olive oil and bake for 30- 40 minutes.
3. When garlic if fully roasted, remove from oven & mash. Heat the broth and add the mashed garlic.
4. Whisk in the egg whites to thicken the soup. Saute the olive & onion in butter. Add the sherry, the saute olive & onion to the broth & eggs mixture.
5. Simmer for 5 minutes.