Place 1/4 cup of the EVOO in a small sauce pot, add the 2 crushed cloves of garlic. Place over low heat and gently cook for 3-4 minutes. Remove from the heat and reserve. Split open the French bread lengthwise, brush both cut sides liberally with the garlic oil and place under the broiler to toast until golden brown. Remove and chop the bread into extra-large, bite-sized pieces.