1. Cook the garlic, onion and chicken in the bottom of the pot you plan on making the soup in with the olive oil. Cook until the onions turn just translucent and the chicken whitens.
2. Add the cucumber, tomatos, rosemary, allspice and sage along with -what you consider to be- good amounts of salt and pepper. Cook for a few more minute until the aroma of the spices is released. Add the chicken stock and bring to a boil.
3. Reduce to a simmer and add the barley. Cook covered for about an hour. Add salt and pepper to taste.

This recipe serves 4 - 6.