Boil water or possibly chicken stock, season with salt and season with pepper. Separate eggs, set aside yolks. Add thyme and finely chopped garlic together with the whisked egg white and simmer on low heat for 20 minutes.
Cut the bread into small cubes. Drizzle them with the olive oil, brown them on the stove and drain them on kitchen paper.
Remove the thyme sprigs from the stock, dilute the yolks with a small amount of beef broth and thicken the soup with it over a gentle heat.
Serve warm with the croutons.
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