For the herb soup, coarsely chop celery leaves, spinach, sorrel and parsley.
Peel and finely chop onion and garlic. Sauté in half of the olive oil until light yellow.
Add prepared vegetables and herbs. Pour in soup and simmer gently for ten minutes.
Cut bread into small cubes and toast in remaining olive oil until golden brown.
Whisk the egg yolks and stir into the hot soup, do not boil anymore.
Season with salt and pepper, sprinkle with bread cubes and serve the herb soup hot.
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