4 minced cloves garlic
3 cups chicken broth
1 tablespoon butter
1 bay leaf
1 pinch dried sage
sea salt and fresh ground pepper to taste
1 pound russet potato, peeled and diced in 1/2 inch cubes
1 teaspoon cumin
2 eggs, separated, discard whites
1/3 cup grated Swiss cheese

Put garlic, chicken broth, butter, bay leaf and sage into a soup pot and simmer for about 15 minutes. Add a little salt and pepper and the potatoes. Cook till the potatoes are very tender but not falling apart. Lightly beat egg yolks in a small bowl and add a large ladle of the hot broth to the bowl. Whisk immediately and add back to the simmering pot. Do not boil. Blend till broth thickens slightly and remove from heat. Adjust seasoning and serve in warm bowls with a sprinkle of the Swiss Cheese over each.