Combine the bone broth and water in a medium pot. Cover and heat over medium until the mixture comes to a light boil.

Crack the eggs into a bowl. Whisk them thoroughly for about two minutes, adding garlic powder and salt if desired.

Transfer the whisked eggs to a spouted measuring cup to make pouring easier.

Stir the boiling broth in a circular motion using a wooden spoon. Slowly pour the whisked eggs into the pot in a thin stream while maintaining the stirring motion.

Continue stirring as the eggs cook and form ribbons in the broth. If the eggs don’t ribbon, increase the heat slightly to ensure the broth is hot enough.

Once all the eggs are cooked, remove the soup from heat. Serve immediately for the best flavor and texture.