Provençal Greens Soup
Updated July 6, 2026
Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)
Nutritional analysis per serving (4 servings)
17 grams carbs; 98 milligrams cholesterol; 199 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 2 grams fiber; 395 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and ½ teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 ½ quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
- Step 2
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Private Notes
Comments
I found a solution for the eggs on another website. I whisked two tbsp of olive oil into the eggs first, before adding one ladle-full of hot soup into them. Then a second ladle full, before putting them into the pot. Ended up looking just like the picture.
I signed up just so I could rate this soup. The flavour is phenomenal! I've been making this soup all winter, and it's turned into one of my very favourites. I use a combination of swiss chard and beet greens and I probably add more than 6 cups. I agree that the lemon juice gives it a nice lift at the end. So delicious!
if you would like to build a bit more cheese flavor throw in a parmesan rind while cooking the garlic and wilting the greens. remove it when you think it has added the amount of flavor you desire.
Bland. Italians do it better. Pasta beans and greens
Purslane also works well in this recipe!
Hmm.. using cooked greens to be safe from infectious organisms, but undercooking eggs will invite salmonella, NO just make sure the eggs are properly cooked. poach or make sure they actually go into boiling or near boiling water
Overcook your eggs if it makes you feel better, but, prepared as directed, the risk of contaminated eggs is mitigated.