Start by making the dressing. Thread the garlic cloves on to a metal skewer and cook on a medium barbecue for 6—8 minutes until soft and lightly charred. Leave to cool. Place the garlic in a food processor or blender with the remaining ingredients and blend until smooth. Add a little boiling water to thin the sauce, if necessary.
Brush the sourdough bread with a little oil and toast for 1 minute on each side until browned. Cut into cubes and place in a large bowl. Barbecue the bacon until crisp, then leave to cool and tear into bite-sized pieces. Add the lettuce leaves, anchovies and egg quarters. Drizzle the dressing over the salad, toss well and serve.