Pour a generous amount of olive oil into a pot and fry the peeled whole garlic cloves and the two slices of bread.

Remove the garlic and bread and crush them together in a mortar.

In the same pot, add the spinach and sauté for a couple of minutes.

Add the chickpeas and cook with the spinach for another couple of minutes.

Add the garlic and bread mixture, blended with a little water.

Add 1 teaspoon of sweet paprika and the bouillon cube. Stir well and add 2 or 3 cups of water (about 480-720 ml).

Simmer over medium heat for about 20-30 minutes, stirring occasionally. The dish should remain a bit brothy.

If you want to add eggs, crack them in about 5 minutes before removing from the heat, cover the pot, and let them cook.