1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.
2. Sauté minced garlic in olive oil. Stir garlic mixture, parsley, thyme, sage, salt, and pepper into bread mixture. Let stand 5 minutes.
3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.