12 minutes

Bouillon, 52 Oz
Eggs, 6
Grated grana padano
salt, 8 Tablespoons
Pepper, to taste

Nutmeg, to taste
Salt, to taste


– Filter the bouillon into a casserole and bring it to a boil under a low flame. 

– Beat the eggs into a terrine and then add grana padano, salt, pepper and a sprinkle of nutmeg.

– Pour the egg mixture into the hot bouillon and using a whisk mix well. Slowly you will see some lumps forming on the surface; don’t worry, they are typical of this type of soupe!

– Go on cooking for at least 4/5 minutes and serve it hot with (if you want) some croutons. 

If you like spices you can try the soup version with a small ground rosemary branch… it lightly flavours the soup without weigh it down.

Thanks to: Aromi Fragolosi