At a glance
You're building a warming, protein-packed garlic soup by frying bacon and onions, then simmering them with potatoes and lots of garlic in beef stock—the key move is stirring in beaten eggs at the end to create a silky texture, finishing with a sprinkle of Parmesan. The whole thing comes together in about 30 minutes and delivers serious comfort-food vibes perfect for cold season.
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Build the base
Fry the onion and bacon. Add the garlic, then stir in the peeled, sliced potatoes and mix everything together in the pot. Season with salt, caraway seeds and pepper, then pour in the stock.
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Stir in the eggs
Cook until the potatoes are tender. Bring the soup to the boil and crack in two eggs, stirring gently. Season with marjoram and add more salt to taste if needed.
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Grate the cheese
Sprinkle grated Parmesan over each bowl before serving.
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