Instructions: 1) Put the oil and garlic into a very heavy large pot. Saute until almost golden brown in colour. Add the water, salt, monosodium glutamate and stock.

2. Simmer for 3 hours. Check the seasoning.

3. To serve: Place a slice of bread in each soup bowl. Put a ladle of the hot soup in the bowl and immediately, on top of the bread, break an egg. The egg will congeal and the bread will go to the bottom of the bowl.

Note: Can be made a day ahead and refrigerated. To serve, follow step 3.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.