In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to let it brown.

Stir in the ground cumin and harissa paste, cooking for another 30 seconds to toast the spices and release their rich, aromatic oils.

Add the drained chickpeas, broth, and salt to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes so the flavors meld.

While the soup simmers, bring a small saucepan of water to a boil. Carefully lower the eggs into the water and boil for 6 to 7 minutes for soft, jammy yolks, then transfer immediately to an ice bath to cool before peeling.

After 15 minutes of simmering the soup, use the back of a spoon or a potato masher to lightly crush about a quarter of the chickpeas right in the pot to naturally thicken the broth.

Remove the pot from the heat and stir in the fresh lemon juice. Taste the broth and adjust the seasoning with more salt or harissa if a spicier kick is desired.

To serve, divide the torn crusty bread equally among four wide, shallow bowls. Ladle the hot chickpea soup directly over the bread so it can soak up the flavorful broth.

Top each bowl with a halved soft-boiled egg, a drizzle of olive oil, and a sprinkle of fresh parsley. For an authentic Tunisian touch, add a spoonful of flaked tuna and a few capers before enjoying.