In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes.
Remove the pan from the heat, let the mixture stand for 15 minutes, and discard the garlic.
In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in the middle of a preheated 350° F.oven for 8 minutes.
Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden.
Sprinkle the croutons with the additional salt and let them cool.
The croutons keep in an airtight container for 1 week.