Chikhirtma (Georgian Chicken and Egg Yolk Soup)

Instructions

1. Put the chicken, water, bay leaf and salt in a large pot. Bring to a boil, skim off the foam, then simmer gently for 35 to 40 minutes, until the chicken reaches 74°C (165°F).
2. Meanwhile, cook the onions in the oil in a skillet over medium-low heat for 12 to 15 minutes, until soft and pale gold but not browned.
3. Lift out the chicken and strain the broth back into the pot. Shred the meat from the bones, then return it to the broth with the onions. Simmer for 10 minutes.
4. Whisk the egg yolks, vinegar and marigold in a large bowl until smooth.
5. Take the soup off the heat and let it stop bubbling for 2 minutes. Whisk 2 ladles of hot broth into the yolks, adding it one spoonful at a time at first, so the eggs do not scramble.
6. Pour the yolk mixture back into the pot in a thin stream, stirring constantly. Warm the soup over the lowest heat for 3 to 4 minutes, stirring, until it reaches 71°C (160°F) and looks lightly thickened and silky. Do not let it boil.
7. Stir in the cilantro, mint and pepper. Taste, add more vinegar or salt if needed and serve at once with bread.

Tips

• Never boil the soup after the yolks go in, or it curdles. If it does split, take it off the heat and blend it for a few seconds with a hand blender.
• Use the same method with lamb or beef broth for a heartier soup. Chikhirtma is best fresh, so reheat leftovers very gently over low heat.