Fried Egg Soup

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By David Tanis

Published 2008

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A runny egg in a bowl of garlicky chicken broth is a pleasurable way to begin a meal. The quality and freshness of the egg matters most. Poached eggs are good, but for this soup I like to fry the eggs for more flavor. Green garlic shoots come to market in early spring. Like tiny leeks or green onions, they need their outer layer removed, and then they can be slivered, chopped, or pounded to add to a dish. The perfume of green garlic shows best with minimal cooking.