Take one head of garlic, separate into individual cloves, peel them, and then crush them slightly with the handle of a knife.
Place the garlic in a deep soup pan with the extra virgin olive oil. Cook for about 8 minutes or until the garlic turns golden. Be careful not to burn the garlic or it will taste bitter.
Add 8 cups of water and bring to a boil.
Take the second head of garlic and slice it in half sideways. Don’t bother peeling it. Add it to the soup pot along with the fresh herbs, leek, and the tip of a hot pepper.
Reduce heat and let this mixture simmer uncovered for 60 minutes. The garlic should be soft and the liquid should reduce by almost half.
Add salt and pepper to taste.
Strain the soup mixture through a colander or remove the chunky ingredients with a slotted spoon.
Ladle the broth into a mug and sip as if it was a cup of tea.