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In a large pot, heat the olive oil over medium heat. Add the whole garlic cloves and cook for about 5-7 minutes, stirring occasionally. The garlic should become softened and turn golden but should not brown. Add the chopped onion and cook for an additional 5 minutes, until it is soft and translucent.
Pour the broth into the pot, and add the bay leaf, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes. After simmering, remove and discard the bay leaf.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. If using a blender, pour the blended soup back into the pot.
In a small bowl, whisk together the egg yolks and grated Parmesan cheese. To temper the egg mixture, slowly ladle a small amount of hot soup into the egg mixture while whisking constantly. Gradually whisk the egg and cheese mixture back into the pot of soup, stirring constantly. Let the soup warm through on low heat for a few minutes to thicken, but do not let it boil.
Ladle the soup into bowls and top each serving with cubed crusty bread. Garnish with a sprinkle of fresh parsley for added flavor and color.