Heat a generous amount of olive oil in a large pot over medium heat.
Slice garlic thinly — you want distinct pieces, not mince. Add to the cold olive oil and bring up to temperature together. This coaxes out maximum garlic flavor without burning.
Cook garlic slowly 4–5 minutes until pale golden. Do not rush or let it brown.
Add chicken broth (or vegetable broth) and drained, rinsed chickpeas.
Bring to a simmer. Cook 15 minutes until chickpeas are very tender.
Using the back of a spoon, smash about ⅓ of the chickpeas against the side of the pot. This creates a natural thickness. Alternatively, blend ⅓ of the soup in a blender and stir it back in.
Season generously with salt. Taste — it needs more than you think.
Drizzle with a generous amount of high-quality olive oil before serving. Serve with bread.