Dice the garlic and shallots. Slice the scallions into thin strips and set aside.
In a medium pot, heat the corn oil. Add the shallots and garlic, cooking until softened, about 5 minutes.
Add the chicken broth and turn the heat to high. Once it boils, bring the heat back down to medium and simmer one minute.
Add the corn, soy sauce, nam pla, and sherry. Simmer two minutes more. While it simmers, crack eggs in a small bowl and beat. Begin to stir the soup gently as you pour the beaten eggs slowly in.