Mash garlic in a large wooden salad bowl, rubbing it around the sides.

Let the bowl stand for a few minutes, then scrape out and discard the garlic pulp.

Put anchovy fillets and Parmesan cheese into the bowl and mash them to a smooth paste.

Coddle the egg by cooking it in fast-boiling water for one minute.

Add the coddled egg to the anchovy-cheese mixture and blend until smooth.

Blend in the olive oil and wine vinegar.

Prepare croutons by buttering bread on both sides, cubing it small.

Bake the croutons in the oven until crisp and browned.

Wash the romaine lettuce well, dry, and crisp it.

Break the romaine lettuce into the salad bowl.

Sprinkle the croutons on top of the lettuce.

Toss the lettuce and croutons lightly in the dressing until every leaf is coated and the dressing is absorbed by the croutons.

Serve immediately.