Preheat the oven to 375 degrees F.

In a gallon stock pot, heat 2 tablespoons olive oil. When the oil is hot, add the garlic, onions, carrots, celery, leeks and pepper. Saute for 8 minutes. Season with salt and pepper. Add the ham hocks and saute for 2 to 3 minutes longer. Add the beans, rosemary, thyme sprigs and bay leaves. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for about 2 hours or until the beans are tender. If necessary add more stock or water to keep a soup like consistency.

Remove the ham hocks, thyme sprigs, and bay leaves. Pick the meat from the ham hock and return the meat to the bean mixture. Season the beans with salt and pepper. In a saute pan, heat the remaining olive oil. Add the crushed garlic cloves and chopped thyme and simmer for 1 minute to infuse the oil. Remove the pan from the heat and mash the garlic cloves. Stir half of the olive oil mixture into the bean mixture. Transfer the soup to a fireproof tureen or bowls and top with the toasted bread slices. Sprinkle the bread with half of the cheese and all of the onions. Add the remaining infused olive oil and cheese. Place the tureen in the oven and cook for 30 minutes. Remove from the oven and serve. Garnish with chopped parsley.