Add 3 1/2 qts. water to medium large soup pot, and bring to a boil.  Add 8 oz. of pastine to boiling water, and cook for 5 minutes.  At 5 minute mark, add the bouillon cubes to the pot and continue with a rolling boil for another 5 minutes.

Lower heat to a simmer, add the bag of spinach and allow to wilt completely.

While pastine is cooking, fine dice the garlic, and start heating olive oil in a small pan.  When oil is shimmering, add the garlic, cook until aromatic, allowing it to reach a tan coloring. Allow mixture to cool slightly.

Scramble 2 eggs in a bowl, add cheese and mix thoroughly.  Add egg/cheese mix to soup pot, allow eggs to cook completely, and stir to even out the mixture.  Add slightly cooled garlic/oil to the pot, stir, serve and enjoy!