ingredients

• 1 ½ quarts chicken stock, vegetable stock or water
• 6 garlic cloves, minced or sliced
• 4 small or 2 large sage leaves
•  Salt to taste
• 1 tablespoon extra virgin olive oil (optional)
• 2 eggs
• 6 ounces sugar snap peas, trimmed
• 1 ⅓ cups cooked quinoa, warmed

instructions

1. Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
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2. Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
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3. Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
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4. Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.
   

From https://cooking.nytimes.com/recipes/1014125-garlic-soup-with-quinoa-and-snap-peas