When you serve this soup, see if your dinner guests can identify the flavor.
Combine stock and garlic in soup kettle and simmer, partially covered, 30 minutes. Strain out garlic and return broth to kettle. In a bowl blend cream and egg yolks. Add ½ cup hot stock to egg and cream mixture, blend with whisk, and return mixture to kettle. Simmer 5 minutes. Season with Tabasco and salt and pepper. Cool, chill, and serve cold. Garnish with chopped chives.