Preheat oven to 350 degrees F. In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft.

Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; let aside.

Cook and reduce chicken broth to a glaze; remove from heat and set aside.

In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze, mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart soufflé dish.  Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.