Sauté the Shallots – Heat the olive oil in a large pot over medium heat. Add the chopped shallots and sauté until soft and translucent, about 3-4 minutes. This helps release their natural sweetness, adding depth to the soup.

Cook the Sorrel – Add the sorrel leaves to the pot and stir until they wilt, about 2 minutes. The leaves will turn darker and break down quickly, releasing their tangy, lemony flavor into the soup.

Simmer the Broth – Pour in the chicken broth, then add the sugar, sea salt, and black pepper. Bring to a simmer and let cook for about 10 minutes to allow the flavors to meld.

Add the Eggs – Reduce the heat to low. Slowly drizzle in the beaten eggs while stirring the soup continuously. This will create silky, delicate egg ribbons throughout the broth.

Serve and Enjoy – Taste and adjust seasoning if necessary. Serve hot, garnished with a sprinkle of freshly ground pepper or a swirl of crème fraîche for extra richness.