Crush the garlic cloves and work into a paste with the tip of a knife. If you are using a garlic press, use 20 cloves. Place the garlic in the base of an ovenproof casserole or Dutch oven and place the bread on top. Cover and leave to marinate. Make a mayonnaise with the egg yolks and olive oil. Bring the water to a boil in a large saucepan. Pour the egg whites into the boiling water. Remove pan from the heat. Stir 1 or 2 ladelfuls of the egg-white mixture into the mayonnaise and mix well. Stir all of the mayonnaise into the egg-white mixture. Pour the hot soup over the bread and garlic. Taste for seasoning. Cover and stand 10 minutes. Stir and serve.
