If you make this recipe with water instead of chicken stock, this soup is both faster and cheaper than chicken soup, while also being vegetarian.  I used chicken stock in this version, however, as I have not been able to convince my husband to eat a vegetarian meal ever since I tried to disguise tofu as General Tso’s Chicken.

Ingredients:

1. 1 Qt. Chicken Stock or Water
2. 16 Cloves Garlic
3. 1 Bay Leaf
4. 2 Eggs, Yolks and Whites Separated
5. ½ Tbsp. Olive Oil
6. Tumeric, Sage, Thyme, Black Pepper, and Cumin to Taste
7. Salt to Taste (use only if using water in place of stock)

Instructions:

1. Bring water or chicken stock to a boil, and mince garlic into it. Add Bay Leaf.
2. Carefully separate the egg yolks from egg whites. Pour the egg whites into the boiling liquid to poach them.  Reduce the temperature to simmer.
3. Whisk egg yolks together with olive oil, and add 1 ladle-full of hot broth to the eggs while whisking continuously. Slowly add egg mixture to rest of broth while stirring.
4. Add turmeric, sage, thyme, black pepper, and a very small amount of cumin to taste. When satisfied, take off the stove and enjoy!