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Measure the broth into a large microwave-safe bowl and put it in the microwave for 7 minutes.
Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and roughly chop the onion. Add it to the olive oil and stir.
Stir the onion occasionally as you peel the garlic cloves. Arrange all the peeled garlic in a single layer on your cutting board and run a knife through it all several times to roughly chop it. Add it to the onions and cook stirring continuously for 1 minute. Season with the salt and pepper and stop the microwave (if it’s still going) and add the heated broth. Stir and cover. Increase heat to high.
Chop the bread into ½ inch cubes. Add them to the soup and stir. Put the lid back on.
Chop the greens of the green onion. Set aside.
Once the soup is simmering and the bread is well-soaked, which it should be by now, transfer soup in batches to a blender and puree until very smooth. Taste and add more salt and pepper if desired.
Ladle into bowls and top each with some of the sour cream, if using, and chopped green onions.