This soup is a simple concoction of broth, garlic, herbs, Parmesan cheese and egg yolks. I changed it up slightly to add some greens (arugula/ rocket/ roquette) and used a soft-boiled egg instead of just the yolks. It made for a more substantial soup and I like the act of mixing the soft yolk into my own soup bowl too.
Get Dorie Greenspan’s recipe for Côte d’Azur cure-all soup here or on page 70 of Around my French Table.
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