2 tablespoons flour (whole wheat in my case)
25 g butter
3 tablespoons of sunflower oil
1 teaspoon sweet paprika
1 clove of garlic
Salt and pepper
1 liter of boiling water
Dry fry the flour in a non-stick pan. Stir constantly with a wooden spoon. Add the butter and oil and continue mixing until the flour is well buttered. Then, sprinkle with paprika, stir and 30 seconds later, add a little hot water. Whisk vigorously to avoid lumps. Make a smooth and thick porridge, then lead it to a more liquid texture (like soup) pouring in more hot water.
Bring to the boil. Salt and pepper. Break an egg, beat it a little and pour it into the broth in a thin stream. Stir the soup so as to form thin egg filaments. Then break the remaining eggs close to the surface.
Simmer the soupe for a further 6-8 minutes until the eggs whites are cooked and the yolks are jelly-like (or set, depending on preferences). Serve the soup hot, sprinkled with freshly ground pepper and garlic slices.