Step 1

In a saucepan, add the water, the peeled garlic cloves and the thyme. Bring to the boil and simmer over low to medium heat for 10 minutes.

Step 2

With a slotted spoon, remove the garlic cloves from the water. Place them in a bowl, and using a fork, mash to a puree. Transfer the garlic puree back into the hot water. Had the bay leaves, sage leaves and a little bit of salt. Cook for 10 minutes.

Step 3

Place the toasted bread onto shallow plates. To separate the eggs, crack the egg on the side of a sharp-edged bowl and break it open over a bowl. Tip the yolk from shell to shell, letting the egg white run into the bowl. Once all the egg white has dropped into the bowl, carefully tip the yolk over the bread on the plates.

Step 4

Add the egg whites into the soup. Stir well and cook for a few minutes until the egg whites are cooked.

Step 5

Drizzle the bread with olive oil and pour the hot soup over. Add spring onions and black pepper. Serve hot.