2 tbsp. olive oil
6 c. chicken broth
9-15 whole garlic cloves, peeled
Salt and pepper to taste
1 c. stale French bread broken into sm. pieces or 1/2 c. prepared bread crumbs
6 eggs (optional)

Saute whole garlic cloves in olive oil over low flame, stirring constantly, until slightly tender. Put each clove through garlic press, back into the olive oil, or mash cloves thoroughly with a fork. Add bread pieces or crumbs to oil and garlic, and saute until golden brown. Keep flame low, do not allow garlic to get crispy or dark brown.

Heat chicken broth in large saucepan and add garlic, bread crumb mixture. Simmer 10-15 minutes. Add salt and pepper to taste. Serve as is with crusty bread, or place one egg each in six (1) cup ramekins. Ladle in soup over eggs and bake at 350 degrees 15 minutes or until eggs set.