Tuscan Bread Soup

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6-inch loaf of French bread, torn into 1-inch pieces

3 tablespoons olive oil

1 medium onion, finely diced

2 tablespoons minced garlic

3 pounds ripe tomatoes, cut into 1/2-inch wedges

1 cup dry white wine

Crushed red pepper

6 cups chicken stock or canned low-sodium broth

2 bay leaves

Salt and freshly ground black pepper

1/4 cup distilled white vinegar

6 large eggs

Ice water

1/2 cup (loosely packed) fresh basil leaves, torn into large pieces

1 cup shaved Asiago cheese (about 3 ounces)

Extra-virgin olive oil, for garnish

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