Step 1

1. Put 700 ml of white wine and 200 ml of water in a pan.
2. Add sugar, cinnamon, and cloves and bring to a boil.

Step 2

1. Meanwhile, beat the egg yolks with the 100 ml remaining wine until creamy.

Step 3

1. Add the hot wine mixture to the egg yolks, stirring continuously.

Step 4

1. Reheat. Be careful though, the soup must not be allowed to boil, otherwise the egg yolks will curdle.

Step 5

1. Pass the soup through a strainer and serve immediately.