Cook garlic in oil over gentle heat about 3 minutes. Remove garlic. Add mettwurst and fry until lightly browned. Reserve a few mettwurst discs for garnish. Add onions, rosemary, oregano, chickpeas, bay leaves, lemon zest and juice, and broth. Bring to boil. Simmer about 15 minutes.
Meanwhile, beat together eggs, water and salt. Heat non-stick frying pan and brush with oil. Drizzle in egg mixture so it covers base of the pan. Cook over moderate heat until just set. Transfer to a cutting board. Roll up and cut into 1/2 inch slices. Unroll into "noodles". Cut into 2-3 inch strips. Serve soup with mettwurst discs and noddles on top.