Instructions: From Colombia in South America, this robust soup is just about a meal in itself on a cold night and easily rivals its better known cousin, French onion soup.

Heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced onions.

Add 10 or more cloves of garlic, finely chopped, and continue cooking until the onion is transparent. Pour in 2 L water or chicken stock and simmer, covered, for half an hour. Put 4 thick slices of coarse bread in the bottom of four large soup bowls. When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set. Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top. Serve very hot.

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