Preheat your oven to 325°F (160°C). Prepare crusty baguette by cutting it into cubes or thick slices.

Smash several cloves of fresh garlic and set them aside. Chop a handful of fresh oregano and beat a couple of eggs in a small bowl.

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

Toss bread cubes in a bowl with garlic-infused oil and a sprinkle of salt. Spread on a baking sheet and toast in the oven for 10 minutes.

Pour in vegetable or chicken broth, increase heat to medium-high, and bring to a simmer for about five minutes.

Add salt to taste and chopped oregano. Simmer for an additional 2-3 minutes.

Slowly drizzle in the beaten eggs while stirring gently to create ribbons. Cook for 3-5 minutes until eggs are set.

Stir in lime juice, ladle soup into bowls, and top with toasted bread cubes. Serve with lime wedges on the side.