Kitchen Garden Soup (Provence)

In a saucepan over high heat, add salt, if desired, and bring the water or broth to a boil. Add the spinach, chard, sorrel, celery, chervil, garlic and onion and boil gently for about 15 minutes. In a small bowl, break up the egg yolkds with a fork and grind over pepper to taste. While stirring constantly, add a small ladleful of the hot soup. Remove the saucepan from the heat and let stand for a couple of minutes Using a wooden spoon, stir in the egg mixture. Return the saucepan to low heat and continue to stir until the soup just begins to to coat the spoon thinly, 8 to 10 minutes; it must not boil. Place the bread in a soup tureen or divide among individual soup plates and dribble with the olive oil. Ladle the soup over the bread and serve.