2 tablespoons olive oil
3 whole garlic bulbs, separated into cloves (about 30 cloves)
1/4 cup water
3/4 cup dry bread crumbs
6 cups chicken stock
2 eggs

Heat the oil in a large heavy saucepan and add the garlic and saute, stirring constanly until golden brown, about 8 minutes. Reserve the oil.

Transer garlic to blender with the water, puree and set aside.

Brown the bread crumbs in the oil the garlic was sauted in. Add the chicken stock and pureed garlic and simmer for 15 minutes.

Beat the eggs ligthly in a small bowl. Bring the soup to a rolling boil and pour the eggs in a stream, stirring contantly. Simmer for 3 minutes more and serve. Serves 6