This is a killer for simplicity and you’ll either love it or hate it!
5 teaspoons of finely chopped garlic
150g of white bread trimmed of all crusts (about a quarter of a loaf) and crumbled
1 teaspoon paprika
¼ teaspoon cayenne pepper (or to taste)
1 teaspoon of salt
1.5 litres of water
2 eggs lightly beaten
1 tablespoon finely chopped parsley
Fry garlic in olive oil over low heat for 2 to 3 minutes until soft but not brown
Add crumbled bread, increase heat to medium and cook until the bread is golden
Stir in the paprika and then add water, cayenne pepper and salt and bring to the boil.
Simmer for 30 minutes and then beat the soup until the bread is thoroughly disintegrated.
Slowly pour in the beaten eggs, stirring constantly.
Serve the soup garnished with chopped parsley