Add the potatoes to a pot with 500 ml of the stock.
Drain the beans into a sieve and run under cold water until the water runs clear add to the pot with the potatoes and boil for ten or so minutes.
Add the spinach , there is no need to chop it as it will wilt then add the vinegar and let it gently boil for another ten minutes.
Chop the peeled garlic into halves and pull the bread into bits. Heat the olive oil in a pan , brown both the garlic and bread together but do not burn , remove and drain on kitchen paper
Hard boil your egg, cool and separate white from yolk, (only egg white to be used)
When drained put into a blender with the spices and blend roughly
Then add the hardboiled egg white only blend again.Now add the rest of the stock to this mixture and blend until it becomes a glossy light coloured cream
Pour this gently into your soup. This will thicken your soup .
Let boil until it is thick like a broth .
Season with salt if needed , serve with rustic bread .
