3 tablespoons olive oil  

9 cloves garlic, halved

1/2 loaf crusty French bread, cut into 1 inch cubes

1 tsp. salt

1/2 tsp. freshly ground pepper 

8 cups chicken stock

3 eggs, lightly beaten

2 tbsp. fresh Epazote, marjoram or oregano leaves, chopped

1 lime, cut into wedges

Preheat an oven to 325 degrees.  In a soup pot over low heat, warm the olive oil and garlic halves cooking slowly and infusing the oil with the garlic flavor, about 5 min.  Remove from the heat and remove the cloves from the oil.  

Place the bread cubes in a bowl and pour about 1/2 the oil over them tossing well to coat.  Sprinkle with salt and pepper and spread out on a baking sheet.  Bake until golden brown and crisp being careful not to burn them, about 10-15 min.  Remove from the oven and set aside.

Pour the stock into the soup pot with the remaining oil and bring to a simmer.  Gradually add the eggs to the simmering stock while stirring constantly in a circular motion.  Add the epazote, marjoram or oregano and simmer until the eggs are set about 3 minutes.  Remove from the heat.

Place the bread croutons in bowls and immediately serve the soup over them with a lime wedge on the side.