Prep time: 15 minutes
Total time: 45 minutes
for the broth:
2 (3-4 pound|1.3-1.8 kilogram) chickens, quartered
2 leeks, cut in half lengthwise
2 ribs celery, cut in 2-3 inch chunks
1 large carrot, cut in 2-3 inch chunks
1 bunch savory or thyme
1 tablespoon whole white peppercorns
2 slices bacon
for the soup:
1 pound|454 grams spinach
6 ounces|120 grams green garlic, thinly sliced
4 tablespoons|60 ml olive oil
2 large eggs
2 quarts|2 liters chicken broth
kosher salt, to taste
- Make the stock: In a large stockpot, cover the chickens with a gallon of water. Bring to a boil, skimming off any foam or scum that rises to the surface. Add in the leeks, celery, and carrots and continue to simmer for 3 hours. Strain through a chinois, discarding the vegetables. Cool the chicken meat down and pick the meat off the bones, discarding the bones (you can skip this step and buy a chicken stock; it'll save you time but will not taste as good).
- Prepare the soup: Bring a large pot of generously salted water to a boil. Add the spinach and cook for 1 minute, then drain and transfer the spinach to a bowl of ice water. Drain the spinach again and squeeze out any liquid, then finely chop the spinach.
- Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium. Add the green garlic and cook until soft, 2 minutes. Transfer the garlic to a container and top with the remaining olive oil.
- Mix the eggs in a small bowl with 1 tablespoon water.
- Bring the chicken stock to a simmer in a large saucepan. With a large spoon, swirl the stock to create a whirlpool. Slowly, steadily, and consistently stream in the egg mixture on the sides of the stock whirlpool. Not down the center of it! Bring to a low simmer and turn off the heat. Add the spinach and green garlic. If you like, add some of the reserved chicken meat.
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