Ingredients :

• The broth — It decides the final flavor. Plain water with a vegetable or chicken bouillon cube makes a real difference. If you have homemade broth, even better—but a good cube works perfectly. Avoid overly salty cubes; you’ll adjust the seasoning at the end.
• The carrot — It brings that lightly sweet balance to the saltiness of the broth. Cut into small dice rather than thick rounds—it cooks faster and is easier to eat with a spoon. One medium carrot is enough for four people.
• The garlic — A single clove is enough. It melts into the hot oil and gently perfumes the entire broth without overpowering it. More than one clove and it becomes a different soup—not worse, but different.
• The vermicelli — Use the very thin ones that cook in 3 to 4 minutes. If you don’t have them, broken spaghetti pieces work too—but the texture is less delicate, less ‘grandma’s soup.’ A small handful per person, no more.