Testing - Garlic Soup

There is something very appealing to me in this recipe, but the results of my first attempt left something to be desired. I would like to use this experience to improve on it. Below is the original recipe, with my notes on this first try.

1 quart (4 cups) water
1 bay leaf
2 sage leaves
2 sprigs of thyme
10 to 15 garlic cloves, chopped
1 teaspoon sea salt
1 whole egg
2 egg yolks
1 1/2 ounces freshly grated Parmesan cheese
freshly ground black pepper
1/4 cup extra virgin olive oil

day-old crusty bread & more olive oil to drizzle

Stage 1

1. Bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. 
2. Heat to a gentle boil and simmer for 40 minutes. 
3. Strain into a bowl, remove the bay leaf, sage leaves and thyme stems from the strainer, and force the garlic and remaining thyme leaves through the strainer and into the broth. 
4. Return the broth and garlic back to the saucepan, off the heat. 
5. Taste and add more salt if needed.

Stage 2

1. Whisk the egg, egg yolks, cheese, and pepper together in a bowl until creamy. 
2. Slowly drizzle in the olive oil, beating all the time to emulsify. 
3. Continue to whisk and very slowly drizzle in a large ladle-full of the broth - do this part very slowly to avoid making scrambled eggs with the hot liquid. Adding the hot liquid slowly brings up the temperature of the egg mixture to make it easier to incorporate into the broth, which is the next step. 
4. Stir the egg and cheese mixture into the garlic broth. 
5. Whisk it continuously over very low heat, low-medium, until it thickens slightly. 
6. (I used too much heat in this first attempt and instead of a creamy consistency, it turned grainy and separated). Once the broth has turned just creamy, take off the heat. 
7. Put a handful of torn bread chunks in the bottom of each bowl and pour the soup over the bread. 
8. Finish with a drizzle of olive oil, and serve immediately.

Makes about 4 cups of soup.