Tie the stems of the cilantro and dill bundles, and cut off the leaves; reserve ¼ cup of each to garnish the soup. Cut off and discard the top third of a garlic head, leaving the head intact.

Add the whole chicken, cilantro stems, dill stems, and garlic head to a dutch oven, along with the remaining broth ingredients. Bring the soup to a boil and reduce the heat to medium-low. Simmer until chicken is tender, for about 1 hour.

Remove the lid and scoop up the garlic head; set it aside. Transfer the chicken to a rimmed baking sheet and shred it, discarding the skin, bones, and cartilage. Keep the legs intact if you prefer, but remove the skin.

Use a colander to strain the broth into a mixing bowl. Discard any solids.

Squeeze the reserved garlic head into the broth using tongs, and whisk to combine. Set the broth aside.

In the dutch oven, add butter, carrots, and onions; set over medium heat and cook until the onions become translucent and soften for about 10-12 minutes.

Add flour and stir for 5-7 minutes to build a blonde roux, then deglaze with soy sauce.

Add 2 cups of the reserved broth; give it a quick stir, and simmer for 5 minutes.

In another mixing bowl, whisk egg yolks and lemon juice together. Continue whisking while slowly adding 2 cups of reserved hot broth. Then, remove the dutch oven from heat and whisk in lemon juice and the egg mixture. Stir to combine. Tip: Do not simmer once the eggs have been added.

Return the chicken along with any accumulated juices to the pan. Taste and season with salt and pepper. Garnish with fresh cilantro, dill, and red pepper flakes to serve.