This is very fast and easy to make, especially if you use stock cubes, and makes a good starter. It's light, and looks terribly pretty. Do not even think of making it with dried
Heat the stock to a boil, and add all the herbs. Cook for 2-3 minutes, until they are all frothing at the top of the liquid.
Beat the eggs together well, with salt and pepper. Pour this mixture in a slow steady stream into the boiling soup. As you pour in the eggs, beat the soup rapidly to break up the eggs and prevent them coagulating into a lump. The easiest thing to use for this is a pair of chopsticks, as this forms finer strands than a whisk. Serve, and add parmesan to taste.