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

Put garlic, broth, butter, bay leaf and sage into a soup pot and simmer for about 15 minutes. Add a little salt and pepper and 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. Cook, stirring occasionally, till broth thickens slightly and remove from heat. Adjust seasoning and serve in warm bowls.
Nicole's Note
This recipe orginally called for 3 cups of broth, listed twice. It may be that you need 6 cups broth total.