• Heat broth in a saucepan.

  • Meanwhile, press garlic cloves with flat side of knife to soften. Leave them whole and unpeeled.

  • Heat oil in skillet over medium-high heat. Add garlic; cook until browned, but not burned, 2 to 3 minutes. Remove skillet from heat.

  • Transfer garlic from oil with slotted spoon to broth. Remove from heat. Set aside to steep for a few minutes.

  • Place bread in oil in skillet. Strain broth into skillet, discarding garlic. Bring broth to boiling. Lower heat and simmer for about 3 minutes.

  • If using, poach eggs in the simmering soup for 3 to 5 minutes.

  • To serve, divide the bread among 4 bowls. Pour in hot soup, and 1 egg in each bowl if using

Nutrition Facts

351 calories; 14 g total fat; 0 mg cholesterol; 1591 mg sodium. 40 g carbohydrates; 14 g protein;