1/3 cup olive oil
6 garlic cloves, minced
4 garlic cloves, crushed
3 pints boiling water
3 slices bread
3 hard-boiled eggs, sliced

Slowly fry in oil the minced and crushed garlic cloves until golden brown, but not burned. Add a little water and cook until tender. Mash, and add boiling water, stirring well. Season to taste. Cook 10 minutes.

Heat oil in frying pan until it smokes. Cool a little and fry bread. Place bread in the bottom of a hot soup tureen. Pour soup over the bread and put slices of hard-boiled eggs on top. Serve very hot.

This soup is as popular in Castille as onion soup is in Paris.