Winter Greens And Egg Soup | Stracciatella, Aigo Boulido

Serving 1 people

40 min


  • bay leaves 2 small bay leaves
  • broth 2 cups/470ml broth (homemade if possible) or garlic broth below
  • egg 1 large egg at room temperature
  • fresh sage leaves 4 fresh sage leaves
  • garlic 1 small head of garlic
  • kale 1 cup/67g winter greens like kale or chard, chopped
  • parsley A few sprigs of parsley
  • pecorino romano 1 Tablespoon/15g freshly grated aged raw milk Parmigiano Reggiano or Pecorino Romano
  • pepper Freshly ground pepper to taste
  • sea salt ½ teaspoon sea salt
  • sea-salt Sea salt and freshly ground pepper to taste
  • spring water 6 cups/ about 1 ½ liters of fresh filtered or spring water
  • thyme 6 fresh thyme stems
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How to make it

  1. Peel and smash the garlic cloves.
  2. Add the peeled garlic cloves, fresh herbs, salt and pepper to the water in a medium saucepan and bring to a boil over high heat, then lower to a simmer. Simmer for 20 to 30 minutes. Store extra in fridge for up to a week. (