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You can make the garlic broth a day ahead and refrigerate.
2 heads of garlic
2 quarts water
1 tablespoon olive oil
A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
Salt to taste
1/2 cup small macaroni shells
6 1/2-inch thick slices country bread, toasted and rubbed with a cut clove of garlic
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
4 egg yolks
1 6-ounce bag baby spinach
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