With a slotted spoon, lift out the cloves, parsley, & garlic. Discard parsley & cloves. Puree the garlic with 2c of broth, in a blender or food processor, or press through a sieve.
04In a medium bowl beat the egg yolks until thick. Whip in the butter, then the garlic puree, then 1c broth. Whip this mixture into the kettle. Reheat to just below boiling, but do not boil.
05To serve: Place a piece of French bread, toasted & buttered in the bottom of each soup bowl & sprinkle generously with cheese. Ladle the soup over the bread.
06To make ahead: Complete through Step 3, then finish just before serving.