Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 leeks, halved lengthwise, sliced, thoroughly rinsed, and drained
- 4 garlic cloves, sliced
- Kosher salt, to taste
- 6 cups chopped leafy greens, leaves only, such as Swiss chard, dandelion greens, watercress, and beet greens
- 6 cups water
- Freshly ground black pepper, to taste
- 2 large eggs
- 4 thick slices country bread, toasted
- 1 garlic clove, halved, for rubbing the toast
- Grated Parmesan, for serving, optional
Instructions
1
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat. Add the leeks and cook, stirring, until tender, 3–5 minutes.
2
Add the sliced garlic and ½ teaspoon salt. Cook, stirring, until fragrant, about 1 minute.
3
Add the greens and stir until they begin to wilt. Pour in 6 cups water, season with salt, and bring to a simmer.
4
Reduce the heat and simmer, partially covered, for 15–20 minutes, until the greens are very tender and the broth tastes sweet. Add black pepper, taste, and adjust the seasoning.
5
Beat the eggs in a bowl. Make sure the soup is no longer boiling, then gradually whisk one ladleful of hot soup into the eggs to temper them.
6
Remove the soup from the heat and slowly stir in the tempered egg mixture.
7
Rub the toasted country bread with the cut garlic clove and brush with the remaining olive oil. Place one or two pieces in each bowl.
8
Ladle the soup over the toast. Sprinkle with Parmesan, if desired, and serve immediately.
💡 Cook's Tips
- Choose your greens: A mix gives the most interesting flavor, but Swiss chard works especially well on its own.
- Wash leeks carefully: Dirt often hides between their layers, so rinse the slices thoroughly.
- Temper the eggs: Whisk hot broth into the eggs gradually and keep the soup below a boil to prevent scrambling.
- Make ahead: The soup can be prepared through the greens-and-broth stage several hours before serving. Reheat gently before adding the eggs.
- Use sturdy bread: Thick country bread holds its shape while soaking up the flavorful broth.
- Source timing: The original recipe specifies a 45-minute total but does not list separate prep and cook times.
Soup
French
Vegetarian