1/4 cup extra virgin olive oil
3 heads (not cloves) garlic with
    loose skin removed but unpeeled
8 cups homemade chicken stock
1 1/2 to 2 cups pur?d tomatoes, skins and seeds removed
1 bay leaf
1 handful fresh thyme sprigs or 2 teaspoon dried thyme
2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
Salt, to taste
1/2 teaspoon freshly-ground white pepper
1/2 cup Manzanilla or other dry sherry

Heat olive oil in large pan. Add separated garlic cloves and saut? mashing with back of a wooden spoon; saut?until slightly browned. Place garlic in large stockpot and add chicken stock, pur?d tomatoes and bay leaf. Bring to a boil, reduce heat and simmer 30 minutes; add fresh thyme and marjoram and simmer 20 minutes more.

Strain soup and simmer while adding salt and pepper and adjusting seasonings. Add sherry last and serve in heated, ovenproof bowls. Top each bowl with a garlic crouton and large sprig of fresh thyme. Pass freshly grated Parmesan and/or Gruyere.

Makes 8 servings.