This soup is one of the many boiled soups which are prepared all over the Catalan territory. It is extremely simple and economical, and requires day-old bread and the water used for boiling the vegetables, as well as any cooking water from pulses such as kidney beans or chickpeas. Some people prepare a version of boiled soup as follows: cut the bread into thin slices and place them in soup plates. Cut a couple of cloves of garlic for each one and rub on the bread, then trickle some oil over the top and add the hot stock. Cover the dish, leave to stand for a few minutes and then serve.
Heat the water or vegetables stock together with the finely sliced garlic, a pinch of salt and some oil.
Boil for four minutes and add the finely-sliced bread.
Beat until the bread has dissolved into the soup.
A few minutes before removing from the heat, add the eggs, beat, and serve immediately.