30 min
40 min
4 pax
Easy
We chop the garlic cloves into thin slices.
In a saucepan, add a splash of extra virgin olive oil and add the sliced garlic over low heat.
We'll make chicken broth with 1.5 liters of water and the chicken thigh. To do this, we put the water on high heat and wait for it to boil, at which point we'll add the chicken thigh, cover the pot, and then reduce the heat.
We'll let it simmer for 30 to 45 minutes. (We can also use leftover broth from another day or ready-made broth).
After that time, we strain the broth and taste for salt to adjust if necessary.
Add the chicken broth to the casserole (from step 1) with the sliced garlic, and also neatly arrange the bread slices.
Finally, we add the cracked and whole eggs (as they fall in, we beat them with a fork to string them together).
FINISHED DISH:
5. We place the soup in a deep plate, earthenware casserole dish or suitable container, add the grated cheese on top of the soup and gratinate with a blowtorch or with a gratinator.
6. We sprinkle with a little chopped chives and serve piping hot.
To the garlic, we can add a teaspoon of sweet paprika, which will change the color and slightly the flavor.
We can serve our soup without the egg and accompany it with an egg yolk on a spoon, to be poured in at the moment.
It's an ideal dish for cold winter nights next to a good fireplace, with the soup piping hot.
Each type of garlic will give our soup different flavor notes, all of them wonderful.
