First dissolve the sugar and yeast in the water, then add the oil.
Place the flours, salt and semolina in a bowl and mix, then add the water mixture and work until you obtain a smooth and homogeneous dough.
Divide into 2 equal loaves, place in 2 lightly oiled bowls, cover with cling film and leave to rise in a warm place for at least 2 hours or until doubled.
Take 1 loaf at a time, crush it with your hands, separate a small piece of dough and form a cord.
With the rest of the dough, form a ball again, squeeze a small part upwards forming a sort of caciocavallo shape, then roll the string around the squeeze.
Proceed in the same way with the second block, then make small not too deep cuts, perpendicular to the cord.
Crush or cut the garlic into small pieces and place it in a small bowl with a little oil.
Cook in a preheated ventilated oven at 180°C for about 15 minutes; then raise the temperature to 220°C and cook for another 15 minutes; finally remove from the oven temporarily, lower the temperature to 200°C, brush with the garlic oil and cook for another 5 minutes, then turn off, remove from the oven and leave to cool.
Start preparing the garlic soup: peel the potatoes, wash them and cut them into cubes.
Heat the broth.
Peel the garlic cloves and crush them with a garlic crusher or with the back of a knife.
Melt the butter in a saucepan, add the garlic and let it brown for a couple of minutes, then add the flour, stirring constantly to avoid lumps forming.
Add the hot broth, mixing well with a whisk or a wooden spoon, then add the potatoes and parsley, cover with a lid and leave to simmer for 25-30 minutes or until the potatoes are very soft.
If you want you can blend with a blender (well or just roughly) for an even smoother and creamier consistency.
Take the loaves, cut off the top and empty the crumbs, creating bowls.
Peel the cheese and cut it into cubes.
Pour a ladle of soup into bread bowls and top with cheese, parsley and paprika.
The garlic soup is ready, all you have to do is add the lid and serve.
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