Sautee the garlic cloves gently, without bruising, in the olive
oil for ten minutes. 
Transfer them to a soup pot and add the stock and the 
seasonings. Cook for thirty minutes. Take out the garlic cloves.
Pour the soup into bowls; add the toast rounds, two for each
bowl, and garnish with the Parmesan cheese. 
Place the garlic cloves in a bowl and set it on the table. I would spread one or two cloves on a piece of toast, sprinkle a little salt and eat it.

T = tablespoon
t = teaspoon
EVOO = Extra Virgin Olive Oil