Garlic Soup

(from Twelve Months of Monastery Soups)

10 cloves minced garlic
1/2 cup olive oil
7 cups water
3 cubes boullion (meat or vegetable)
1 15 oz. can diced tomatoes
1/2 lb. sliced, day old Pain Au Levain
2 eggs beaten
1 bay leaf
1 teaspoon thyme
pinch of cayenne
salt and pepper

Saute garlic lightly in olive oil (don't brown). Add 3 cups water, boullion, thyme, and tomatoes. Simmer 15 min. Puree in food processor or with an immersion blender. Add remaining water, bay leaf, and bread. Bring to a boil. In a separate bowl, whisk together 1/2 cup of soup with the eggs. Return this to the soup, add salt and pepper to taste, simmer 5 to 10 minutes, and serve.