1/ Melt the duck fat in a pan and add the diced garlic until pale gold.
2/ Add the flour and water, 2 stock cubes and seasoning. Cook on a low heat for 15 minutes, add the noodles and cook for another 10 minutes.
3/ Separate the egg whites from yolks. Slowly add the whites to the pan whilst stirring the surface to get little bits (or don’t stir too much if you prefer chunky bits).
4/ Take the pan off the heat. Whisk 2 yolks together with wine vinegar in a separate bowl. Pour the mixture into the soup.
5/ Serve in a soup bowl with toasted sourdough bread slices rubbed with garlic.
