The recipe is so simple, it's crazy. It's amazing how so few ingredients can pack such a big punch. My take on it, a much simpler version of the soup, literally consisted of:
one bay leaf
After simmering for thirty minutes, Julia suggests straining the liquid and leaving only the clear broth behind. I opted to leaved the boiled garlic in. I liked the soft flavor and texture. Then, I threw in some diced potatoes, but some pastina would be just as good. I finished it with some fresh pepper, fresh parsley and parmesan cheese.
This is one simply luxurious, aromatic and flavorful dish that cannot be aptly described. Try it!