Peel and thinly slice 2 heads of garlic, about 20 cloves. Set aside.

In a large pot, heat 3 tablespoons of olive oil over medium-low heat for about 5-7 minutes. Add thinly sliced garlic, stirring occasionally until pale gold without browning.

Pour in 6 cups of chicken or vegetable broth, bring to a simmer, and cover for 20 minutes.

Remove the lid, taste the broth, and season with salt and pepper as needed. Stir well.

Whisk together 3 room temperature eggs and 1/4 cup of grated Parmesan cheese in a medium bowl. Gradually whisk in 1 cup of hot broth to temper the eggs.

Slowly pour the tempered egg mixture into the pot, stirring gently over low heat for 2-3 minutes until the soup thickens.

Stir in chopped parsley and thyme leaves, adjust seasoning if needed, and warm through for another minute.