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6 cloves garlic, unpeeled
3/4 teaspoon extra-virgin olive oil, divided
4 eggs
4 tablespoons cold unsalted butter
3/4 teaspoon fine sea salt, divided
1/4 teaspoon ground black pepper
1 cup matzoh meal
1 small yellow onion, chopped
3 carrots, thinly sliced
1 celery stalk, thinly sliced
1 jalapeño pepper (for spicier broth, make a slit or two in pepper)
8 cups low-sodium vegetable or chicken broth
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