Sopa de Ajo Castellana (Castilian Garlic Soup)

Sopa de Ajo is a Spanish soup typical of the Castilla-Leon Regional Cuisine, where winters are real cold & soups are had on a regular basis. I'm writing down my recipe here. Go to the source if you want to know the actual ingredients used. So lets begin ~~~

(Source: Myrecipes)
Ingredients
Olive Oil - 1.5 tsp
Garlic Cloves - 4 crushed
Tofu - 1/2 ounce (this is the only substitute for ham that I could think of!)
Smoked Paprika / Chili flakes - 1 tsp
Ground Cumin - 1/4 tsp
Freshly Ground Black Pepper - 1/4 tsp
Salt - 1/4 tsp
Saffron Threads - 1 or 2 (optional)
Vegetable Broth - 1 ounce
Croutons or crisp bread crumbs
Cheese / Butter - in place of 2 eggs

Method -
1. Heat oil
2. Sauté garlic for a minute
3. Add tofu & paprika & sauté for a minute
4. Stir in cumin powder, salt, pepper, saffron & bring it to a boil.
5. Cover & reduce heat. Cook this way for 20 minutes
6. In a Microwave safe bowl, pour the soup. Add a small block of cheese or butter & microwave on high for about 5 minutes until the cheese melts. (if using eggs, then until egg sets)
7. Top it with some crisp bread crumbs or croutons & serve!

the 2 egg looking things are dollops of butter. I put them that way to make them look  like eggs! :-D