Heat the chicken stock and sage in a large Dutch oven or stock pot. Bring to a simmer and then simmer very gently while you prep your garlic.

Remove the skins from the garlic cloves and slice them in half lengthwise. Remove the little embryonic shoot.

Bring a small saucepan of water to a boil and add the garlic cloves. Boil for 3-4 minutes. Drain the cloves.

Use the back of a fork to mash the softened garlic. Add the mashed garlic to the stock and continue to gently simmer for 10 minutes.

Now make the mayonnaise. Put the egg yolk, mustard, salt and oil in a small jar. Blend with an immersion blender.

Strain the soup for a velvety texture if desired. Put the strained soup back in the pot.

Take a ladle-ful of the hot soup and stir it into your mayonnaise to temper it. Stir the mayonnaise into the soup pot.

Bring the soup back on the stove and heat, but do not let it boil to avoid curdling.

Serve with crusty croutons, an extra drizzle of olive oil, a sprinkle of smoked paprika, and fresh parsley if desired.