Dice the toast. Melt butter in a frying pan, toast the bread cubes all around and set aside.
Bring the chicken soup to a boil in a saucepan, then reduce the heat to medium.
In a large bowl, whisk together the eggs, sugar, ginger, cinnamon, galangal, and saffron, then slowly pour in the hot chicken soup while stirring.
Pour the soup back into the pot, add in the toast cubes, and gently heat everything through. Stir in the lemon juice and serve the soup.
Preparation Tip:
It was impossible to imagine a medieval table without golden soup. At that time, it was also considered a classic healing food for the sick and convalescent. A power soup to revitalize body and mind!
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