Mix the crushed garlic and the yoghurt. Spoon the mixture into the guests' plates. Melt the butter with the red pepper in a small frying pan. Put aside.

Fill a large saucepan 3/4 full with water to which the vinegar has been added. Boil, and carefully break the eight eggs over the surface of the water. Cook 3 minutes, then retrieve the eggs with a draining spoon and place 2 in each plate of yoghurt, and over them pour a fine stream of the melted butter and pepper. Serve at once.