1 Peel the garlic and chop finely. Rinse the herbs and shake dry. Pluck chervil leaves and chop finely. Cut chives in rolls.
2 Pour everything into a shallow dish and stir in the yogurt. Season with salt and pepper.
3 Bring a large pot of about 1.5 liters (approximately 1 1/2 quarts) of water with 1 teaspoon of salt to a boil. Add the vinegar.
4 Crack open eggs one at a time into a ladle and carefully slide into the boiling water. After adding each egg, wait until the water boils again (doing so keeps white and yolk together).
5 Simmer eggs in barely boiling water until the egg white is firm, 4-5 minutes. Then scoop out one by one with a skimmer, drain each briefly and place in the yogurt sauce.
6 Heat the oil in a small pan. Add paprika and heat while stirring. Pour paprika oil over the eggs and serve immediately.