Garlic Soup #2

1 Head Garlic, separated

Into cloves (not peeled) 2 ts Salt

1 pn Ground Black Pepper

2 Whole Cloves

1/4 ts Sage

1/4 ts Thyme

1/2 Bay Leaf

4 Sprigs Parsley

3 tb Olive Oil

2 qt Water

3 c Peeled Potatoes, diced

1 pn Saffron

French Bread 1 c Parmesan or Swiss ,

Grated Blanch the garlic cloves in boiling water for about a minute. Drain, run cold water over them to cool, and peel. Put the peeled garlic in a saucepan with the salt, pepper, cloves, sage, thyme, bay leaf, parsley, olive oil and water. Boil slowly for 30-35 minutes. Add more seasoning to taste, then strain and return to saucepan. Add potatoes and saffron and simmer for 20 minutes, or until the potatoes are tender. Check seasoning. Serve with 3 slices of French Bread in the bottom of each bowl, sprinkled with cheese.