Bread and garlic soups are eaten for supper by the poor all over the country. This garlic soup is fortified with eggs and canned tuna, which I suspect has come to replace the traditional salt cod.
Put the oil and garlic in a casserole over a medium heat.
Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.
Add the stock and bring to a simmer, stirring to break up the bread. Add the garlick and flaked tuna and season with salt and paprika.
Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.