To make peeling easier, blanch the garlic cloves in boiling water for 30 seconds, then remove with a strainer or slotted spoon. Let cool slightly before peeling. The skins should slip right off! This step is optional, so peel the garlic however you prefer.

Heat 2 tbsp olive oil in a medium or large pot over medium heat. Add the whole garlic cloves and sage leaves, stirring occasionally for about 3 minutes, until the garlic and sage are just beginning to turn golden and fragrant.

Pour in the chicken stock or water, then add the parsley, thyme, and bay leaves. Bring to a gentle simmer, reduce the heat to medium-low, and cook for about 15 minutes. Avoid letting the soup boil, as a gentle simmer helps mellow the garlic's flavour.

Remove and discard the herbs and bay leaves. Using an immersion blender, blend the soup directly in the pot until smooth. You can also carefully transfer it to a countertop blender, blend until smooth, then return it to the pot. Remove from the heat.

In a small bowl, whisk together the eggs (or just the yolks) and remaining 1 tbsp olive oil. Slowly add a ladle of the blended soup while whisking constantly to warm the eggs without scrambling them. Pour the egg mixture back into the large pot, stirring until combined.

Ladle the soup into bowls, top with the crispy Gruyère toast, and finish with a little fresh Italian parsley.