Provencal Fried Egg Soup
A garlicky chicken broth with sage, spinach, baguette, and a runny fried egg makes a quick, savory soup with real supper comfort.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 4 eggs
- 3 tablespoons olive oil
- Salt and pepper
- 6 cups chicken stock
- 2 bunches green garlic shoots or 4 garlic cloves, thinly sliced
- Small handful sage leaves
- 1 1/2 cups thinly sliced or baby spinach
- 4 slices baguette or other sturdy, European-style loaf
Directions
- Warm the stock in a soup pot until it reaches a gentle simmer, then stir in the garlic and sage. Let it bubble quietly for about 5 minutes, taste the broth, and add salt and pepper as needed.
- While the broth is going, warm the olive oil in a skillet. Cook the eggs gently, stopping when the whites have firmed but the yolks are still soft enough to run. Season them well with salt and pepper. If helpful, the eggs may be fried before serving.
- Stir the spinach into the broth and simmer for another minute. Spoon the soup into shallow bowls, set the baguette pieces on top, and finish each bowl with a fried egg.