Melt the butter in a pan. Use some of the melted butter to grease a 15cm souffle ramekin, then add the breadcrumbs. Turning the dish around, coat the sides and base in the breadcrumbs and knock out any excess. Set aside.
To the melted butter add the flour and stir till combined and there are no lumps. Cook out this mixture for approximately 2 minutes, and then remove from the heat. Slowly add additions of milk stirring between each to ensure there are no lumps. Once all the milk has been added, add the crushed garlic and return to the heat and gently cook stirring constantly until it has thickened. Once thickened add generous seasoning and transfer to bowl, close covered with cling film to prevent a skin forming, and allow to cool for 10 minutes.
Preheat the oven to 180 C fan and place a large baking sheet in the oven.
Separate your eggs. Add the yolks to your cooled sauce and stir, then stir in the gruyere cheese.
In a separate bowl whisk your egg whites until they form medium to stiff peaks. Add one large spoonful of egg white to your cheese mixture and stir to loosen it. Then add the chopped chives and carefully fold the egg whites in, making sure not to over mix and knock the air out of the mixture.
Pour the mixture into prepared ramekin and then carefully run a knife around the top edge of the dish to ensure the souffle gets a good rise in the oven. Place the souffle onto the hot baking tray and close the door quickly. Bake the souffle for 25 - 30 minutes until well risen but there is still a little wobble, or baveuse, in the middle. Serve immediately.
