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In a medium pot over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until softened, 4 minutes. Add 2 of the grated garlic cloves and cook for a minute, until fragrant. Add the beans, stock and bring to a boil. Reduce the heat to medium-low and slowly simmer for 10 minutes. Season with salt and pepper.
In a medium bowl, add the eggs. Zest one of the lemons in the bowl. Slice the lemons in half and juice them in the bowl (about ¼ cup lemon juice). Add the remaining garlic and whisk until combined.
While constantly whisking the egg-lemon mixture, slowly stream in a cup of the simmering stock (if some beans make it in—totally fine). This will temper the eggs and raise their temperature to prevent them from scrambling.
Pour the egg-lemon mixture in the simmering liquid and stir vigorously to combine. Using the back of a spoon (or an immersion blender), crush some of the beans to thicken up the broth, if you like. Serve with fresh herbs and an extra drizzle of olive oil on top.