Combine garlic and stocks and simmer for 5 minutes. Blend the stock mixture in a blender until smooth. Return to pan and whisk in the cornstarch mixture. Boil for 10 seconds, stirring constantly. Add the scalded cream and heat until the soup is hot.

In a small bowl add 1/2 cup of the soup to the egg yolks in a stream, whisking. Add the egg mixture to the soup, stirring until it is thickened slightly. Do not boil.