Bring 1 quart of water to a boil.

Add 1 bay leaf, 2-3 sage leaves, 1 sprig of thyme, and 10-15 crushed and peeled garlic cloves to the boiling water.

Cover and cook at a gentle boil for 40 minutes.

Strain the soup through a sieve, discarding the herbs.

Pass the cooked garlic through the sieve back into the liquid to maximize flavor.

Taste the broth and add salt to your preference.

In a separate bowl, combine 1 whole egg, 2 egg yolks, 101 1/4 ounces of freshly grated parmesan cheese, and fresh ground pepper.

Stir, then beat with a small whisk until creamy.

Slowly pour in 1/4 cup of olive oil, beating constantly to emulsify.

Gradually add about 1/2 cup of the garlic bouillon to the egg mixture, whisking continuously to temper the eggs and prevent curdling.

Stir the egg mixture into the remaining garlic bouillon.

Transfer the soup to a saucepan.

Whisk over low to medium heat until it thickens slightly, just enough to be no longer watery.

Pour the soup over a handful of broken-up dried-out crusts or toasted croutons in a heated soup tureen.

Serve immediately.