15 mashed garlic cloves
2 teaspoons olive oil
1 cup croutons
4 chopped ripe tomatoes
1/2 teaspoon paprika
2 bay leaves
Pinch of cumin
4 1/4 cups vegetable broth or bouillon
6 eggs, separated
Salt to taste

Sauté garlic 30 seconds, until lightly cooked in pot. Add croutons and cook another 30 seconds. Add tomatoes, salt, bay leaves, vegetable broth, and paprika. Bring to a boil. Reduce heat to low and cook one hour. Add a little broth to egg yolks and beat hard. Add egg yolk mix to the broth in the pot and whisk in until smooth. Immediately, whisk egg whites into pot. Bring to a boil. Instantly remove from heat.

Serves 4