This makes a perfect light supper or lunch for two.

Heat in a medium saucepan over medium-low heat:

Add and cook, stirring, until very fragrant but not browned, 10 minutes:

With a slotted spoon, transfer the garlic to a small bowl. Add to the pan:

Cook in the oil over medium-high heat, turning once, until golden, 1 to 2 minutes on each side. Remove from the pan and rub on both sides with:

Stir into the pan:

Stir in the cooked garlic along with:

Bring to a boil, then reduce the heat, partially cover, and simmer until the garlic is very tender, about 20 minutes. Meanwhile, preheat the oven to 400°F.

When the garlic is very tender, remove it from the pan with a slotted spoon and mash with a fork. Return it to the pan, then bring the soup to a low simmer. Set 2 or 4 ovenproof bowls or crocks on a baking sheet and fill with the soup. One at a time, crack into a small bowl, then slide into each bowl of soup:

Bake just until the egg whites are set (the yolks should still be runny), 4 to 7 minutes. Top each serving with a garlic crouton, allowing the soup to soak into the bread.

II. 6 cups; 4 servings

This bread-thickened soup is a superlative way to utilize stale, half-eaten baguettes. The soup is even richer served in individual ovenproof bowls, topped with the cheese, and browned under the broiler.

Peel and thinly slice the cloves from:

Heat in a large saucepan over medium heat:

Add the garlic and fry until the garlic is just beginning to color, about 4 minutes. Add:

Bring to a simmer and gradually stir in:

Once the first addition of bread has dissolved a bit, gradually add more bread, stirring, until the soup has thickened. Season to taste with:

Serve topped with: