Ingredients :

• Fresh garlic — Here, fresh really means fresh. No tube garlic, no powder, no pickled cloves. A firm head of garlic with tight skin. Soft cloves or those starting to sprout should be kept for another use — they’ve lost a good part of their punch. Two to three cloves is the reasonable range: enough to feel the effect, not enough to isolate you from your family.
• Raw honey — Not the filtered liquid honey sold in supermarkets. Raw honey, slightly opaque, that crystallizes in places. The kind you find at a beekeeper’s or in a good organic section — it has a slightly grainy texture under the spoon, which is exactly what sets it apart. One teaspoon is enough. Two, if your garlic is particularly aggressive that day.
• The egg — Preferably farm-raised, or at least organic — not just for moral reasons, but because the yolk is more orange, denser, and richer in flavor. The yolk alone works very well: it brings roundness, body, and emulsifies everything like an instinctive little mayonnaise. The whole white is possible too, but the texture becomes more liquid and less pleasant to swallow in one go.