I had never seen this egg-thickened soup served with a poached egg ... Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking ...

Whisk the egg whites in a bowl until they have medium peaks. In another bowl, mix the egg yolks and lemon juice together ... Keep the heat very low. The soup will thicken as the egg cooks.

Heat the oil in a large saucepan over medium-high heat ... In a bowl whisk together the eggs and lemon juice. Add 1 cup of the broth to the egg mixture to temper the eggs and prevent them curdling.