1/ Melt duck fat in a pan and add diced garlic until pale gold.
2/ Add flour then water, 2 stock cubes and seasoning. Cook on a low heat for 15 minutes, add noodles and cook for another 10 minutes.
3/ Separate egg whites from yolks. Slowly add 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 pan off the heat. Whisk 2 yolks together with wine vinegar in a separate bowl. Pour mixture into soup.
5/ Serve in a soup bowl with toasted sourdough rubbed with garlic.