Preheat oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft. Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; set aside.
Cook and reduce chicken broth to a glaze; remove from heat and set aside.
In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, prepared garlic-chicken glaze, mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart souffldish.
Bake, uncovered, approximately 45 to 50 minutes or until golden brown. Remove from oven and serve with bread of your choice.
Serves many!
* Learn how easy it is to make your own homemade chicken broth/stock.
Hot Garlic Parmesan Souffle Recipe: https://whatscookingamerica.net/appetizers/hotgarlic.htm