Dinner Tonight: Provencal Fried Egg Soup Recipe

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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