1 Head escarole
¼ cup olive oil
2 garlic cloves thinly sliced
2 Quarts homemade chicken broth
4 eggs

½ cup Parm
¼ cup parsley
2 tablespoons basil


Method:
Heat a large pot over medium heat and pour in olive oil.  Once heated add the garlic and cook until golden and fragrant, about one minute.  Add the escarole, and cook, turning frequently until the leaves have wilted.  Season with salt and pepper and remove escarole and set aside .  Discard garlic and any extra olive oil.  Add broth to pan and bring to boil.  Whisk in egg until the whites have solidified.  Return escarole to pot and stir in cheese and herbs.  Serve.