Blanch the garlic for a minute, drain and peel. Cook in half the oil, but do not let it brown. Add the stock, thyme, salt and plenty of white pepper. Simmer for 30 minutes and season again to taste. Strain the soup through a sieve or puree it, retaining a few cloves of garlic. Put the soup back in the pot and keep it warm.
Beat the egg yolks and gradually add the remaining oil. Stir a few spoons of soup into the egg mixture. Remove the soup from the heat and add the egg mixture in a thin stream while stirring vigorously. Serve immediately with baguette slices and sprinkle with grated cheese.
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