Dinner Tonight: Provencal Fried Egg Soup Recipe

• 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

1. 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.
2. 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.
3. 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.

eggs, olive oil, salt, chicken stock, garlic, handful sage, baby spinach, baguette

Taken from www.seriouseats.com/recipes/2008/12/provencal-fried-egg-soup-recipe.html (may not work)