Preheat the oven to 150ºC . Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves. Place in a small ovenproof dish. Pour the olive oil over the top and add the vinegar and rosemary. \Cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven and let cool. NOTE Prepare half loaf of whole wheat Italian bread: cut diagonally into 1 cm-thick slices. Preheat the oven to 180ºC . Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine. Heat to a simmer over medium-low heat and cook for 15 minutes. While cooking, make the herb toast. Bake the bread slices on a baking sheet until crisp but not golden, 6 to 8 minutes. Rub the bread with the cut sides of the garlic clove, then brush generously with oil. Sprinkle on a thin layer of the Parmesan cheese and chives. Bake until the cheese is melted, another 5 minutes. Serve immediately with the hot soup. Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.