Begin by preparing your ingredients. Slice bread, smash garlic, and chop oregano. Crack and beat eggs if using.

In a large pot, heat olive oil over medium heat. Add smashed garlic and sauté for 3-4 minutes until golden.

Preheat the oven to 325°F (160°C). Toss sliced bread in garlic oil, season lightly with salt. Spread on a baking sheet and bake for 10 minutes.

Pour broth into the pot with sautéed garlic. Increase heat to medium-high, bring to a simmer, then stir in salt and oregano.

Reduce heat to medium. Drizzle beaten eggs into the pot while stirring gently for silky ribbons. Cook for 1-2 minutes.

Stir in lime juice. Ladle soup into bowls and top with crispy baked bread.