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Provencal Fried Egg Soup Recipe

Name: Provencal Fried Egg Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups thinly sliced or baby spinach; 2 bunches green garlic shoots or 4 garlic cloves, thinly sliced; 3 tablespoons olive oil; 4 eggs; 4 slices baguette or other sturdy, European-style loaf; 6 cups chicken stock; Salt and pepper; Small handful sage leaves

Category
Soup
Cusine
American

What do you need?

How to make?

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

Bring the stock to a simmer in a soup pot, then add the garlic and sage. Simmer for about five minutes, then check for seasoning. Salt and pepper as needed. In the meantime, heat the olive oil in a skillet and fry the eggs gently until the white is set but the yolk is still a bit runny. Season generously with salt and pepper. The eggs can be fried ahead of serving. Add the spinach to the broth and simmer for an additional minute. Ladle into shallow bowls, float the baguette pieces, and top each with a fried egg.