Garlic soup was a staple during hard times in Spain. Since then it has become a favorite dish in the finest restaurants. I love garlic so the more the better! You can actually let this soup simmer for hours if you want to.
In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown. Remove them with a slotted spoon and set aside.
Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.
Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.
While the soup cooks, toast the bread slices. Cut the garlic clove in half and rub over the toasted slices.
If you wish, add the eggs by breaking each egg in turn into a ladle and lowering it into the soup. Stir ladle to break up the eggs. Serve immediately with a sprinkle of cheese and a slice of the bread.