Garlic Soup

Bread and garlic soups are eaten for supper by the poor all over the country. This garlic soup is fortified with eggs and canned tuna, which I suspect has come to replace the traditional salt cod.

• Serves 4
• Difficulty: easy
• Preparation time: 25 minutes

Ingredients

• 6 garlic cloves
• 6 tablespoons olive oil
• 4 slices stale bread
• 1 3/4 pints light stock
• 4 oz canned tuna, drained and flaked
• salt
• 1 teaspoon hot paprika, or sweet paprika plus a pinch of cayenne pepper
• 4 eggs
• 1/2 teaspoon cumin seeds, well crushed

Preparation

Put the oil and garlic in a casserole over a medium heat.

Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.

Add the stock and bring to a simmer, stirring to break up the bread. Add the garlick and flaked tuna and season with salt and paprika.

Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.