1. Heat olive oil in a heavy-bottomed pot over medium heat.

2. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.

3. Pour in broth and bring to a gentle simmer.

4. If using sourdough bread cubes, add and simmer for 10 minutes; if using starter, whisk it directly into the broth.

5. Optional: blend partially with an immersion blender for a smoother texture.

6. In a separate bowl, whisk eggs and lemon juice until frothy.

7. Temper the egg mixture by slowly whisking in 1 cup of hot broth.

8. Reduce heat to low and slowly stir in the tempered egg-lemon mixture, stirring constantly.

9. Cook over low heat for 2 to 3 minutes until the soup thickens, avoiding boiling.

10. Season with salt and pepper, stir in fresh herbs, and adjust consistency with additional warm broth if needed.

11. Serve garnished with lemon zest, cracked pepper, and a drizzle of olive oil alongside crusty sourdough bread.