Preheat your oven to 400°F (200°C). Spread the peeled and sliced garlic evenly on a baking tray and drizzle it generously with extra virgin olive oil. Roast the garlic for 30 to 40 minutes, until it becomes soft and golden.

While the garlic is roasting, take a large pot and pour in 64 oz of chicken stock. Heat it over medium-high heat until it reaches a gentle boil, then stir in 1 tablespoon of dried sage and a pinch of salt. Reduce the heat to simmer gently.

After the garlic has roasted, mash the warm garlic into a smooth paste.

In a small bowl, whisk together 1 room temperature egg yolk and 1 tablespoon of Dijon mustard. Gradually drizzle in 2/3 cup of olive oil while continuously whisking to create a creamy emulsion.

Incorporate the mashed garlic paste and the creamy emulsion into the pot slowly, whisking thoroughly. Allow it to simmer for an additional 5 minutes.

Once the soup has reached your desired warmth, ladle it into bowls and serve hot along with roasted baguette slices.