Garlic Soup (Aigo Boulido)

Ingredients

4 bulbs of unpeeled garlic, cut in half horizontally
500 mls water
4 slices bread
Mature pecorino or sheeps cheese
1 Bay leaf
Handful of sage, torn
Olive oil
Salt and pepper

Method

1. Pour a large glass olive oil inside an oven-proof dish and place each half garlic head, cut side down into the oil.
2. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. When ready, you'll be able to lift the top halves of each garlic head like a hat.
3. Mash garlic with potato masher.
   
4. Place garlic in a saucepan with water and a pinch of salt.
5. Add bay leaf and simmer with lid on for 15 minutes.
6. In the meantime toast the break and sprinkle with grated percorino.
7. Remove saucepan from the heat and blend..
8. Add sage and season with salt and pepper to taste.
9. Put toast into individual serving bowls and ladle soup over.
10. Finish with a trickle of olive oil.