Summary

Ingredients

• 1 liter water
• 4 teaspoons vegetable stock, instant
• 2 large potatoes
• 1 egg (s)
• 6 clove (s) garlic
• 1 bunch parsley
• 0.5 ½ bread (s), old one
• Garlic granules

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Instructions

1. Put the vegetable stock in boiling water. In the meantime, peel the potatoes, cut into medium-sized cubes and add to the boiling broth. Peel and finely chop the garlic cloves and add about 2/3 of them to the boiling saucepan. Simmer on low heat for about 20 minutes. In the meantime, cut the bread into cubes and toast in a little oil until crispy. At the end, season with a little garlic granulate. Then stir the egg into the soup with the whisk. Add the remaining third of the chopped garlic (this gives an extra spicy garlic taste) and some chopped parsley lily.
2. Arrange with the toasted bread cubes on plates and serve.