Madrid garlic soup

Peel the garlic, finely chop and rub with 0. 5 tsp salt. In a pan, heat the vegetable oil, put the garlic without frying, quickly fry the bread on 2 sides until golden brown, sprinkle with pepper. Boil 1 l of water with the remaining salt and vinegar. Break the eggs into a bowl, carefully place in slightly boiling water and allow to harden for 3-4 minutes, collecting the protein to the yolk with a knife. Put the fried bread in a heated soup bowl and pour over the broth, transfer the eggs into the soup with a spoon and sprinkle with green onions.