Melt the butter in a saucepan, saute onions for 15 minutes, add garlic and fry for 5 minutes.
Pour hot water, add bay leaf, cloves, salt and pepper to taste. Bring to boil and simmer 10-15 minutes.
Mix eggs with 1/2 cup of cold water, pour in lightly cooled broth and stir well.
Pour cooked soup in bowls and garnish with herbs to taste.
Ready in: 50 minutes.