Olive oil Butter Juice of one lime Melt 1 tablespoon butter in a skillet. When it quits foaming, add 1 tablespoon of olive oil. Add the garlic and onion and saute until limp but not browned. Add herbs. Meanwhile, heat the chicken broth (the original poster here adamantly specifies no bouillon -for those of you who can remember back that far, this was the recipe that spawned the "Bouillon is Evil" thread). Toss in 10-20 cadomom pods. Add the sauteed garlic and onion. Use a little bit of broth to deglaze the skillet and add that to the broth. Simmer for half an hour. Remove onions and garlic and press through a strainer (I zapped them in the food processor) and return to broth. Whisk a tablespoon of olive oil into the yolks and whisk into the soup (you'll probably want to add a bit of the hot broth to the yolks first). Add the juice of the lime. Whisk a little bit of water into the egg whites. Just before serving, swirl the broth and add the whites quickly in a thin stream.