Heat the oil in a large saucepan (where we will do all the preparation) and brown the garlic clovespreviously peeled, together with the thyme branches tied with twine so that they do not spread.
When the garlic is coloured, add the vegetable broth or water (or a mixture of both), season to taste and cook over low heat for 10 minutes. Meanwhile we slice the bread and toast it. We booked.
Once the previous cooking time has elapsed, we remove the garlic and thyme, ensuring that there are no remains of the latter. In necessary case, Pass the broth through a strainer. Add the toasted bread and cook over low heat for five minutes.
Can serve the soup at this time, with the bread in pieces, but we can also grind the whole until we get the desired texture. In any case, we recommend serving the thyme soup with one egg per person to round off the dish.
We can put the eggs in the saucepan and let them cook in the soup itself, two minutes will be enough. Although we wanted to serve it with mollet eggs and so we have prepared them. Here we tell you how to make them, five minutes and ready.