Heat the olive oil in a soup pot over medium heat.

Add the whole garlic clove and cook, stirring, until lightly browned on all sides, 1 to 2 minutes.

Transfer the garlic clove to a small bowl and reserve.

Add the onion, chopped garlic, and peppers to the pot.

Cook, stirring, until softened, 2 to 3 minutes.

Reduce the heat to low, cover, and cook for 20 minutes more or until the vegetables are well blended.

Add the chopped tomatoes and increase the heat to medium.

Cook until blended, about 5 minutes more.

Stir in the paprika, crushed tomatoes, salt, bay leaf, parsley, ½ teaspoon of the cumin, the reserved garlic, and enough water to reach desired consistency.

Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until fragrant and flavorful.

Preheat the oven to 350°F (175°C).

Arrange the bread cubes on a cookie sheet and bake for 5 to 10 minutes or until crisp and browned on all sides.

Remove the soup from the heat and add the remaining ¼ teaspoon cumin.

Taste and adjust seasoning if necessary.

Without slicing all the way through, cut the figs lengthwise into quarters.

Divide the bread cubes among 4 soup bowls and pour the soup over them.

Open each fig into the shape of a star and place one in the center of each bowl.

Serve hot.