Instructions

1. Heat oil in a large non-stick deep pot over medium heat.
2. Sauté the garlic with a pinch of salt and pepper for about two minutes.
3. Remove the garlic from the oil, crush in a mortar or processor and set aside.
4. In the same pot, brown the bread.
5. Add the garlic, broth, and water; stir well.
6. Cover and simmer for about 15 to 20 minutes over medium-low heat.
7. Beat the eggs in a bowl.
8. Turn up the heat and slowly stir the eggs into soup, constantly stirring until eggs are set.
9. Taste and adjust the salt and pepper.
10. Serve.