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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak oyle soupes tak and boyle mylk and yolks of eggs and draw them through a strener and cast it into the mylk and heet it but lett it not boile and stir it till it be somdele thik then cast ther to sugur and salt and cutte whit bred in sopes and cast the sopes ther in and serue it in the manner of potage.

Other versions of this recipe:

Oyle soppes (Two Fifteenth-Century Cookery-Books)

Oyle Soppes (Two Fifteenth-Century Cookery-Books)

Oyle Soppys (Two Fifteenth-Century Cookery-Books)