Heat a stockpot with a medium heat and add in 4 tbsp (60 ml) olive oil

After a couple of minutes, add in the slices of baguette, all in a single layer, fry for 1 minute per side, then remove from the pan and set aside

Using the same pan with the same heat, add in 2 tbsp (30 ml) olive oil, then immediately add in the sliced garlic and sprigs of fresh thyme (you can sub for 1 tsp of dried thyme, which is 1 gram), mix continuously, after 1 to 2 minutes and the ingredients are lightly sautéed, add in the broth and season with salt & pepper, raise to a high heat

Once it comes to a boil, add the slices of fried baguette back into the pan, gently mix together, then place a lid on the stockpot and lower it to a low heat

In the meantime, fill a saucepan a little over halfway with water and heat with a high heat, when it comes to a boil, lower to a medium heat and gently add in the eggs, simmer for 7 minutes to get soft-boiled eggs (if you want them fully cooked, go for 11 to 12 minutes), then transfer the eggs into a bowl with iced water

Once the eggs are cool enough to handle, gently peel them, and then cut each one in half lengthwise

After simmering the soup for about 15 minutes, turn off the heat, remove the sprigs of thyme, and using a hand blender, blend it all together until you get a smooth texture, you can also use a food processor or stand-up blender; just ensure the ingredients have slightly cooled before using those devices

Transfer the soup into shallow bowls, top off with one egg, and season the egg with salt & pepper, then drizzle with olive oil and some chopped fresh thyme, enjoy!