8 garlic cloves 1/4 cup olive oil 3 cups beef stock or low-salt canned broth 3 cups chicken stock or low-salt canned broth 4 thick French bread slices 4 thick slices Cantal, cheddar or Gruyere cheese Thinly slice 7 garlic cloves. Heat oil in heavy large saucepan over medium heat. Add garlic slices and cook until light brown, about 2 minutes. Add both stocks and simmer 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.) Preheat broiler. Cut remaining garlic clove in half. Rub over both sides of bread. Place bread slices on cookie sheet and toast on both sides in broiler. Ladle soup into broiler proof bowls. Float toast in each and top with cheese. Broil until cheese bubbles. Serve immediately. soup 71