Melt 1 tablespoon of butter in a skillet.

Add 1 tablespoon of olive oil to the melted butter.

Saute the garlic and onion until limp but not browned.

Add herbs (not specified, but inferring some type of herb).

Heat the chicken broth in a separate pot.

Add 10 to 20 cardamom pods to the broth.

Add the sauteed garlic and onion to the chicken broth.

Deglaze the skillet with a little bit of broth and add it to the main broth.

Simmer the soup for half an hour.

Remove onions and garlic from the broth.

Puree the removed onions and garlic (using a food processor or by pressing through a strainer).

Return the pureed mixture to the broth.

Whisk 1 tablespoon of olive oil into the egg yolks in a separate bowl.

Temper the egg yolk mixture by gradually whisking in some of the hot broth.

Whisk the tempered egg yolk mixture into the soup.

Add the juice of a lime to the soup.

Whisk a little bit of water into the egg whites.

Just before serving, swirl the broth and quickly add the egg whites in a thin stream.