Provençal Greens Soup Recipe (2024)

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.

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!

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.

AWESOME. We make it Russian style. Add lemon, sour cream, dill, hard boiled egg chopped up in each bowl. (We omit the cooked eggs you swirl in). You can also serve it cold with those ingredients in the summer. It is a staple in our house.

This dish is astonishingly good. I used all of the tips - replaced 4C of water with a combo if chicken & veggie broth, added a rind of Manchego (did not have Parmesan), cubed and toasted the bread in the oven for 10 mins at 400 and subsequently rubbed with the garlic. While I was able to temper the eggs, they still curdled when added to the soup. Wait at least 10 minutes after removing from the heat, stirring occasionally, for it to cool sufficiently before adding the eggs.

This is delicious. I stopped on my way home for the greens and leeks, around 7 pm, and had this on the table at 8:30. I did use about a cup or so of homemade chicken broth I had in the freezer to augment the water. In my family we like white vinegar on our greens (maybe an Appalachian thing) and so I sprinkled a bit of that on the soup in addition to the Parmesan. I've had it leftover twice, and it just gets better.

OMIT THE EGGS: Tossing in a parmesan rind adds a wonderful depth to the broth, but the eggs completely dull the flavor created by the rind - I will definitely omit the eggs next time and perhaps substitute with cannelloni beans if I want more protein. I used 1/2 water 1/2 chicken broth and added fresh arugula to each bowl before ladling in the soup and topped with grated parmesan and lemon. Wonderful, quick and easy soup.

Mildly passable as edible sustenance. If you read this recipe and think ‘that sounds like boiled salad’ then follow your instincts.

I didn't understand why this soup was rated so highly, until I read the comments where everyone was not following the recipe. Of course stock would make this better. Of course adding a parmesan rind would add flavor. As is, I thought the soup was bland and would have rather used the greens for a salad.

I agree that this was delicious, and even better the next day. I appreciate the suggestions to add lemon and to use a parmesan rind (didn't feel like spending the money on a fresh chunk when I had so many rinds in the freezer).

Trader Joe’s sells a pre-packaged “southern greens” mix that is perfect for this soup, and the greens are hearty enough to keep in the freezer so you can make the soup any time. I like to eat it over a poached egg; the swirled in eggs looked weird in the fridge leftover and this way you can easily add an egg whenever you reheat it.

This is a delicious and nutritious soup. I was skeptical when it was made without any added broth and only water, but it is spot-on delicious. After tasting it I did think that the advice of others to add a touch of lemon juice might be right. I added a squirt of meyer lemon juice to my bowl and it is good. The parmesan cheese is the finishing touch that ups the flavor. It's February as I write this and I feel as though I'm eating a taste of spring.

I cooked this with chicken broth and loved it!

I had a garden full of beets greens and swiss chard so this recipe popped out for me.WOW. I did do as suggested in the notes - added a small parmesan rind, 1/2 chicken broth & 1/2 water, with a splash of lemon at the end.My meat loving partner loved it. I will definitely make this again.

Followed the advice to whisk the eggs with a little olive oil before tempering them with a ladle of soup. The soup absolutely can’t be boiling or even too hot - just warm and the consistency will look like the photo. Even after the eggs are successfully emulsified into the soup, you absolutely can’t bring the soup back to boiling in order to prevent the eggs from forming stringy blobs.

Don’t skip the parm rind. A squeeze of lemon at the end is nice (possibly essential). Use chicken stock over water and deglaze the pan with some white wine. Extra garlic doesn’t hurt, either. Delicious and wonderful and healthful when you’re sick!

I successfully tempered the eggs but then when I reheated the soup the next day, it curdled. Basically impossible to avoid curdling unless you want to eat this soup luke warm. Will not be making this again.

Soup of the evening, beautiful soup. This is a lovely addition to a 10 day green soup challenge for January, done in lieu of the green smoothies of summer. A departure from the cabbage and kale. Even without bread and parm, it is delightful.

Read what others said and added lemon juice, white wine, and herbs de Provence at the end. I also included about a tablespoon of miso paste, stirring in to the first ladleful of hot soup which I used to temper the eggs. Also more generous with the garlic, salt, and pepper than recipe stated. With these additions it was lovely, without it would have been a bit too bland as others stated.

Simple, easy, nutritious, and delicious. "Salt to taste" can be an intimidating instruction if you don't make a lot of soups from scratch. The rule of thumb I use is: 1 teaspoon kosher salt per quart of water and adjust from there. For this soup, I added the 1/2 teaspoon salt with the garlic then another teaspoon with the 6 cups water.

A beautiful soup and it's easy to personalize. I used 6c chicken broth, added a can of white beans for protein, added chili flakes and a splash of Meyer lemon. There's enough for another dinner and it will easily extend. Loved it.

Lacking in flavor. Agree with our reviews that this taste like boiled salad.

I can't believe this got so many high ratings. Made as described, it's dishwater. Really needs chicken stock as well as the parm rind. And lemon. For those having trouble incorporating the eggs, try beating the eggs with lemon juice before tempering.

The garlic bread is essential. Adding a parmesan rind deeply improves this soup as does using a stock or broth as a base in some regard. Wish it was included in the main recipe, but it's a good starter recipe.

I don't know what i did wrong, but I didn't find this to be super flavourful. I tried parmesan rind, and added some red wine vinegar, but only used leaves of rainbow chard so maybe that's why???

Excellent, simple, inexpensive soup. I forgot to add lemon and decided not to do the egg part and it was sensational. I put in Swiss chard, turnip leaves, and about a third of a bunch of dill - it is sensational. Very light and fresh and delicious. Definitely a soup to make over and over. Thank you Martha!

I want to report recent success with this recipe which I found very flexible. I used watergress and kale, a parm rind that I left in. I knew I'd want to eat it over three meals so put 3/4 in a container and then tempered the egg, put half of the tempered egg in the fridge for the next day's serving. I had no issue mixing in the egg the first two times, but the last time ), I curdled the egg. Still good even with curdled egg. Some servings I ate with halloumi, some with toast. It was delicious.

I truly don’t know how this soup is so highly rated - I was so excited to make it… really did not taste good. It was very bitter, texture was weird, and it lacked substance. Not sure if I did anything wrong? Sad it just didn’t work out.