• 2 heads garlic, separated into cloves and peeled
  
• 4 cups homemade chicken stock or canned reduced
  sodium, reduced-fat broth
  
• 2 teaspoons chopped fresh thyme, or 1 teaspoon
  dried thyme
  
• 4 thin slices French bread
  
• 3 to 4 tablespoons fruity extra-virgin olive oil,
  preferably French
  
• 2 eggs
  
• 1/3 cup grated Parmesan cheese
  
• Salt and freshly cracked pepper to taste

In a soup pot over medium heat, combine the whole
garlic cloves, chicken stock or broth,
and thyme. Bring to a boil, reduce the heat to
medium, and cook until the garlic can be
easily pierced with a fork, about 10 minutes.

Meanwhile, toast the bread slices and brush on one
side with some of the olive oil. Set aside.

In a small bowl, combine the eggs and cheese and
whisk together with a fork. Whisk a few
tablespoons of the hot soup into the egg mixture,
then pour the mixture into the soup pot,
while stirring constantly. Season with salt and
pepper.

Ladle the soup into warmed bowls, top with the
toasted bread slices, and drizzle some of
the remaining olive oil over each bowl. Serve at
once.

Excerpted from the book: Olive Oil, From the Tree to the Table