Winter Greens and Egg Soup | Stracciatella, Aigo Boulido

A brothy egg soup made with ribbons of kale to warm and sooth you during the winter months.

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Nothing is quite as comforting as a bowl of hot soup; the colder the weather, the more inviting.  A warm room, a big bowl and spoon are all that’s needed to make me happy.

For me this soup is a nearly perfect food; it’s pure nourishment with ease.  On paper it doesn’t look like much, but bowl after bowl it delivers.

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When I’m cold or ill, I turn to egg soup.  There are as many versions of this soup as there are cooks in the world with variations of it found across the globe.

From Asian egg drop soup to Italian Stracciatella to Provencal aigo boulido, brothy eggs soups are an age old comfort touted to have restorative and curative properties.

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This bare bones soup is simple yet so soothing.

If you have a good homemade broth on hand this is the time to use it, but if not, a quick and aromatic garlic broth can be made in less than an hour.

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Just water, garlic and a few herbs are all that’s needed and it’s not long before the inviting scent fills your kitchen.

I add a chiffonade of hardy winter greens like bitter kale or colorful chard (broccoli rabe would work nicely here as well) and simmer until just softened, silky and noodle-like.

kale, eggs, parmesan

Next an egg is beaten with salty Parmesan or Pecorino and swirled gently into the broth.  The egg adds richness and heartiness to this otherwise Spartan soup, creating ribbons that the Italians call “stracciatella” (little rags).

The steaming broth and slight bitterness from the greens contrasts nicely with softened egg ribbons.

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Immensely satisfying and wholesome, this might just become your new winter favorite too.

Serves Serves 1

Winter Greens and Egg Soup | Stracciatella, Aigo Boulido

An egg is beaten into a hot garlic and herb broth with wilted winter greens.

40 minPrep Time

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


    Make the Broth:
  1. Peel and smash the garlic cloves. 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. (Yield: 3 servings)
  2. Make the Soup:
  3. In a small saucepan, bring the 2 cups of broth to a simmer.
  4. Add the chopped winter greens and cook for 3 to 5 minutes or until just wilted and softened.
  5. In a measuring cup, combine the egg, grated cheese, 1 teaspoon of water and a pinch of salt and pepper, whisk vigorously.
  6. Gently pour the egg mixture into the broth, whisking constantly. Whisk quickly for fine ribbons, or more slowly for thicker ones.
  7. Remove saucepan from heat and let sit covered for 1 to 2 minutes until egg has set.
  8. Ladle the soup into a bowl, drizzle with olive oil if desired and serve with more Parmesan on the side.


Gluten Free, Grain Free, Vegetarian, Paleo


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  1. says

    Egg soup? Crazy. I’ve never heard of it! I’m with you, a comforting soup this time of year is absolute perfection. I think I enjoy making soup in the Winter more than I like eating them though… Kevin (my boyfriend) polishes them off right quick, so we have a good system going on!

  2. says

    I’m very intrigued with your broth. I just made a greens soup with a chicken broth, but I might need to try your way instead. You have managed comfort and sophistication (with that good cheese) in the same dish.

  3. says

    Okay, another recipe for combatting the flu and the tedium of cold. Stracciatella with greens! Great, simple combination. I’ll try it! Ken

  4. says

    We have bitter cold temps headed our way next week. Your beautiful and yummy soup would be a perfect way to warm up from inside out. I’d add a few meatballs for the carnivore hubby…mmmmm….

  5. says

    This is one of my favorite soups. My grandma used to make this with stinging nettle. It doesn’t sting when it’s cooked! 😉
    Lovely recipe, Sylvie, and, as always, I am going to hang around here for a while and stare/study the photos. 🙂

  6. says

    I just love how simple this soup is to make, and I am a huge fan of egg in soup…I have great childhood memories of going to a Chinese Restaurant in LA w/ my grandparents and eating egg drop soup. Can’t wait to try this!

  7. says

    I am very excited to give this recipe a try. I have had Chinese egg drop soup, but I totally love kale and cheese in the garlic broth. So light yet nice deep broth from herbs and garlic sounds so appetizing! A quick soup like this is especially nice in winter.

  8. says

    Thanks for sharing this recipe! I just put it also on my To-Cook-list as these days I am very keen on such kind of soups. And the photos are once again just gorgeous. This a also the reason why I love to visit your blog 🙂

  9. says

    Hi Sylvie!
    We made this the other day and loved it! Because of it’s slightly bitter taste, I never thought much of making kale the main star of any soup. Boy oh boy was I wrong! This was so delicious we each had seconds 🙂

  10. Becky N says

    This looks so good!! Making the broth as I type this. Do you strain out the garlic/bay leaves before adding the kale? Thanks for the recipe!