In a large stockpot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 8–10 thinly sliced garlic cloves and sauté for 2-3 minutes until fragrant and lightly golden.

Toss in 4 ounces of torn or thinly sliced stale bread into the pot, cooking for about 3 minutes until slightly crispy and absorbing the flavors.

Pour in 6–7 cups of chicken stock or vegetable broth, stirring gently and increasing heat to bring to a robust simmer for about 5 minutes.

Create a gentle whirlpool in the soup and gradually pour in 4 whisked eggs while continuously stirring to form delicate ribbons.

Taste the soup and adjust seasoning with fine sea salt and freshly ground black pepper. Serve immediately after ladling into bowls.