Potatoes are placed in 2 liters of boiling salted water and cook over low heat until almost tender. The oil and the butter is heated and put them to saute garlic. Add red pepper and pour everything in potatoes. Allow to boil for another 10 minutes, then removed from heat. Egg mix with milk and to the resulting soup thickener is added little by little of the hot soup, stirring constantly. The finished soup is served with chopped parsley and spoon cheese