Soak the crusts in cold water until soft. Squeeze dry.
Pound the garlic and almonds together in a mortar with the pestle until a paste, then add the crusts and pound well to mix thoroughly. Add and mix in the egg yolks.
Pour in the olive oil little by little, stirring with the pestle all the time. When it becomes too thick to stir, thin with a little lemon juice. Continue to add