In a large pot, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat until melted and bubbling. Add 1 chopped onion and sauté for about 5 minutes, stirring frequently, until the onion is softened and translucent.

Once the onion is ready, peel 2 whole heads of garlic and add the cloves to the pot. Cook for an additional 2-3 minutes, stirring gently to ensure they don’t burn.

Pour in 6 cups of chicken or vegetable broth while adding 2 sprigs of fresh thyme and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes.

After simmering, carefully remove the bay leaves and thyme sprigs from the pot. Season the soup with salt and pepper to taste, stirring well to incorporate the seasonings.

In a separate bowl, whisk together 4 egg yolks and 1/2 cup of grated Parmesan cheese until blended. Slowly add a ladleful of the hot soup while whisking continuously.

Return the tempered egg and cheese mixture back into the soup, stirring gently. Allow it to simmer for an additional 5 minutes over low heat.

Ladle the Country French Garlic Soup into warm bowls, serve hot with crusty bread, and optionally garnish with fresh parsley.