Step 1

Wash and drain 48 ounces of oysters. Separate 32 ounces for the broth and 16 ounces for the final dish.

Step 2

To make the broth, bring water to a boil. Add 32 ounces of drained oysters, chopped onions, ham, and salt and pepper to taste

Step 3

After the liquid has reduced by 1/2, strain it through a sieve to separate broth from ingredients. Return the liquid to the pot and bring to a boil.

Step 4

Add the remaining 16 ounces of drained oysters to the broth and boil until they are sufficiently cooked

Step 5

To thicken the soup, add the flour, heavy cream, and beaten egg yolks. Boil for a few more minutes, mixing well to prevent curdling and to break up any lumps of flour.

Step 6

Distribute soup to bowls. Garnish with thyme and serve