Bring the stock to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt. Heat to a gentle boil and simmer for 30 minutes. Remove the bay and sage leaves from the saucepan.
With a fork, whisk the eggs, half of the cheese, and some pepper together in a bowl until creamy (this is the thickener). Slowly drizzle in the olive oil, beating all the time, then add (very slowly), continuing to whisk, a large ladleful of the broth. Stir the contents of the bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly.
Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with a drizzle of olive oil, the remaining cheese and serve immediately.
Makes about 6 cups of soup.
This recipe was adapted from The French Menu Cookbook by Richard Olney.
Thicken until its to your liking. I like to also server with an additional raw egg right on top of the soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (561g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (41%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 172.7mg||53 %|
|Sodium 1154.9mg||40 %|
|Potassium 634.8mg||17 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 28.2g|
|Protein 26.2g||37 %|
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Calories per serving: 381
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