I haven't tasted the garlic soup in Persian Palate (although I know heard it tastes superb), but I think this will help. The chicken stock gives the recipe more zest than ordinary water. Ingredients: 8 cups chicken stock 3 cups bread (French or sourdough), diced ½ cup olive oil 1 whole head garlic, peeled and minced salt to taste 1 teaspoon paprika 4 eggs Heat the stock in a large saucepan until simmering. In a frying pan, heat the olive oil, then fry the bread crumbs until browned. Add the paprika and garlic and saute for a minute or two. Add the fried garlic/bread mixture into the simmering stock, scraping out the pan with stock to get every bit of flavor. Simmer for 20 minutes. Add salt to taste, bring to a medium simmer, and break the eggs into the soup when you can see bubbles break the surface. Poach or stir the eggs until done. Ladle into soup bowls and serve with extra bread on the side.