3 tbsp. butter
4 lg. cloves, minced garlic
3 tbsp. flour
2 cans (10 3/4 oz.) chicken broth
2 c. half and half
Dash of paprika
Salt
1 egg yolk
Chopped parsley

In 2 to 3 quart pan melt butter. Add garlic. Coo until soft but not browned. Stir in flour, cook until bubbly. Stir in broth, gradually bring to boil stirring often.

Stir in half and half and paprika. Season with salt. Heat until hot, do not boil. Beat egg yolk add some hot soup to it. Return yolk mixture to soup. Serve immediately and garnish with parsley.