Recipe courtesy of Gourmet Magazine


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  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings (about 4 1/2 cups)
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1 quart chicken broth

2 large eggs

3 tablespoons freshly grated Parmesan

3 tablespoons finely chopped fresh parsley leaves, preferably flat-leafed

Freshly grated nutmeg, to taste

Croutons sauteed in butter, as an accompaniment


  1. In a saucepan bring the broth to a simmer. In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set. Season the soup with salt and pepper and serve it with croutons.;