Creamy Garlic Soup

Peel the garlic and wash the sage leaves. Put into a pan with the vegetable broth, bay leaves and olive oil and bring to a boil. Simmer, half-covered with a lid, for 15 minutes. Take out the bay leaves and sage and puree the soup with a hand blender. Mix the Parmesan, egg yolks and cream. Remove the soup from the heat and carefully stir in the cheese mixture. Season with salt and pepper and add sherry, lemon juice and mustard to taste. Ladle the soup into 4 soup bowls and add a toasted baguette slice to each. Serve garnished with garlic and parsley.