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10-Minute Bone Broth Soup

One of Bon Appetit's most popular new recipes of 2026. Rich bone broth simmered with baby kale, then drizzled with garlicky, gingery beaten eggs that set in big spoonable clusters - like a cross between egg drop soup and stracciatella. Served with garlic-rubbed toast.

Prep5 minutes
Cook10 minutes
Serves2

Ingredients

  • 4 to 4 1/2 cups chicken or beef bone broth
  • 2 1/2 tsp low-sodium soy sauce, divided
  • 3 garlic cloves, divided
  • 4 large eggs
  • 1 (1-inch) piece ginger, peeled and finely grated
  • 2-4 slices bread (sourdough or multigrain)
  • 5 oz baby kale or baby spinach
  • Chili crisp and lemon wedges, for serving (optional)

Instructions

  1. Bring bone broth and 1 tsp soy sauce to a boil in a medium saucepan over medium-high heat.
  2. Meanwhile, grate 2 garlic cloves into a medium bowl. Add eggs, ginger, and remaining 1 1/2 tsp soy sauce; whisk until very well combined.
  3. Toast the bread and rub the remaining garlic clove over both sides of each slice.
  4. Reduce heat to medium and stir kale into the broth. Gradually drizzle the egg mixture into the broth in 1/4-cupfuls, concentrating each pour in a single area of the pot. Remove from heat and gently swirl so the egg sets in clusters, about 1 minute.
  5. Ladle into bowls, top with chili crisp if desired, and serve with garlic toasts and lemon wedges.
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