Preheat your oven to 325°F (160°C). Slice the baguette into generous pieces and set aside.

Smash 15 cloves of fresh garlic under the flat edge of a knife. Set aside.

Heat 3 tbsp of olive oil in a large pot over medium heat. Add smashed garlic and sauté for 3-4 minutes.

Toss the baguette pieces in the garlic-infused oil, season with salt and pepper, and place them on a baking sheet.

Pour 6 cups of stock into the pot with garlic; bring to a simmer.

Add 1 tsp oregano and salt to taste; let the soup simmer for 2-3 minutes.

Slowly drizzle in 2 beaten eggs while stirring gently to create silky ribbons.

Stir for 3-5 minutes until the eggs are cooked. Add 1 lime's juice to brighten flavors.

Ladle soup into bowls and serve with crispy baguette slices and fresh lime wedges.