In a soup pot, heat the olive oil over medium-high heat; saute the garlic until golden (but do not burn). Remove the pot from the heat and cool slightly. Then return the pot to low heat and slowly add the broth, salt, pepper, and bread cubes; simmer for 2 to 3 minutes.
Remove 2 tablespoons of the soup to a small bowl and mix with the beaten egg. Add the egg mixture back to the soup and stir. Continue cooking until the soup starts to thicken, about 2 minutes. Serve immediately.