3-4 cloves garlic finely and fry in the oil, until golden brown, then pour 1 liter of water and add the remaining chopped garlic. Add salt to taste and capped to a boil, then add the vinegar and gently tap the eggs to remain intact. Simmer another 10-12 minutes. The yolk, flour and two types of milk is made soup thickener and thicken the soup. Serve sprinkled with pepper and paprika and chopped feathers of fresh garlic.