1 tablespoon olive oil
1 whole garlic clove, peeled
1 16-ounce can peeled, crushed tomatoes or 2 cups peeled, chopped tomatoes (about 5 to 6 medium tomatoes)
1 tablespoon granulated sugar
1 tablespoon rice vinegar
4 cups vegetable broth
3 eggs
4 tablespoons chopped fresh chives
Heat the olive oil over medium heat in a wide soup pot, such as a Dutch oven.
Add the tomatoes and the garlic clove, and cook for about 20 minutes, stirring occasionally, until the tomatoes have formed a thick paste. (Depending on the liquid content of the tomatoes, this may take more or less time.)
Remove the garlic clove, and add the sugar. Stir to combine.
Cook five minutes more to help the tomatoes caramelize, and add the vinegar and vegetable broth. Bring to a boil.
In a small bowl, whisk the eggs.
When the soup has come to a boil, remove from the heat and begin stirring clockwise.
Drizzle in the eggs, continuing to stir for about one minute, or until the eggs form white ribbons in the soup.
Serve the soup, and garnish it with fresh chives.