This recipe goes with: Roasted Tomato-Eggplant Soup with Garlic Croutons
Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high. Cook, swirling saucepan often, until garlic turns golden brown, 4 to 5 minutes. Remove from heat, mash garlic gently with a fork, and cool about 5 minutes. Pour oil through a fine wire-mesh strainer; discard solids. Cut baguette into 1/2-inch cubes, and place in a medium bowl; drizzle with oil, and sprinkle with parsley, salt, and pepper. Toss to coat. Place in a single layer on a rimmed baking sheet. Bake in preheated oven 7 to 9 minutes. Let cool slightly, about 2 minutes.