Clean and wash the vegetables thoroughly.

Place the chicken in a pot with enough water to cover it and add salt.

Skim off the foam from the surface whenever necessary.

Boil over medium heat until the meat is half cooked.

Add the chopped vegetables to the pot with the half-cooked chicken: parsley root, celery, parsnip, carrots, peppers. Add pepper and bay leaf and let simmer until both the vegetables and the chicken are cooked.

Remove the meat and vegetables from the broth, remove the bones, cut the meat into small strips and the vegetables into cubes.

Put the chopped meat and vegetables back on top of the soup.

In a bowl, mix the egg yolks with the cream.

Gradually add 4 ladles of broth to the egg and cream mixture, while stirring.

Crush the garlic and add 2 ladles of broth to it and add it to the soup.

Then slowly pour the egg and cream mixture into the pot, while stirring.

Add vinegar to taste (if you prefer, you can use lemon, but the traditional recipe is with vinegar).

Add salt and pepper to taste.

Finally, add the chopped parsley.

Serve with a chili pepper and fresh bread on the side.