Heat oil in a large stock pot over medium heat. Add celery, leeks, and garlic and sauté for 3-5 minutes, until fragrant. Add water and salt and bring to a boil.

Break 6 eggs and cut through the yolks a few times with a knife (do not scramble). Remove from heat and s l o w l y pour eggs into soup (it will feel painfully slow if you’re doing it right) while stirring gently. You want the eggs to form a ribbon, not big clumps.

Return pot to heat and bring back to a boil. Add in spaghetti pieces and cook until tender, about 11-13 minutes (or according to cook time on package). Adjust salt if need be.

Serve hot.