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Vegetarian, Italy

Zuppa pavese (Italian egg and bread soup)

Zuppa pavese is an Italian soup for 4 people, ready in 25 minutes, very easy to make, at €1.40 per person. It's built from a slice of butter toasted bread topped with a raw egg, over which hot broth is poured to poach the egg in just a few minutes. The key to success is pouring the broth along the edge of the bowl so the yolk stays centered and still runny.

Tonight, zuppa pavese, hot broth poured over golden bread and poached eggs, a real Lombard comfort soup.

Zuppa pavese (Italian egg and bread soup)
Total time
25 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Zuppa pavese plays on a simple contrast, crisp bread browned in butter against warm broth, with the egg yolk slowly mixing in as it breaks. It's a soup built right in the bowl in front of whoever is eating it, which makes every serving feel like a small event. The parmesan melts into the hot broth and ties everything together.

This is the kind of dish you make on a weeknight when you barely have anything left, some broth, bread that's starting to go stale, a few eggs. Mon Chou likes to suggest it in fall or winter, when you need warmth without spending the whole evening cooking. Kids tend to love it too, watching the egg cook right in front of them in the hot broth.

The ingredients

4 people

Pantry

  • Vegetable brothoften in the pantry 1.2 l
  • Pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Dairy

  • Eggs 4
  • Grated parmesan 60 g
  • Butter 40 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Bring the broth to a simmer. 8 min

    A good homemade broth makes all the difference, otherwise dilute it less.

  2. Brown the bread slices in butter in a skillet on both sides. 5 min

    Medium heat browns them without burning.

  3. Place a slice in each soup bowl and crack a raw egg on top.

    Crack the egg into a cup first so it stays whole.

  4. Pour the boiling broth over the egg, which cooks through in a few minutes. 3 min

    Pour along the edge of the bowl so the yolk stays centered.

  5. Sprinkle generously with parmesan and pepper.

    Serve right away, the yolk should still be runny.

Our tips to get it right

  • Use slightly stale country bread, it soaks up the broth without going soggy too fast.
  • Pick very fresh eggs, the white stays tighter around the yolk instead of spreading through the broth.
  • Warm the bowls before serving, the broth cools fast in a cold dish.

The variations

  • Stir a few chopped spinach leaves into the broth for extra color and texture.
  • Swap the parmesan for pecorino for a saltier, sharper flavor.
  • For kids in a hurry, let the egg poach a few extra seconds directly in the broth before serving, it will be less runny but easier to eat.

What to serve it with

  • A simple green salad
  • A glass of grape juice
  • A few steamed vegetables on the side

Storage

This soup is meant to be eaten right away, the poached egg and bread don't hold up to waiting. If you have leftover broth, keep it separately in the fridge for 2 to 3 days in a sealed container, and prepare the bread and egg fresh each time.

Questions about this dish

Can you make zuppa pavese ahead of time?

No, it needs to be served right as the broth hits the egg. You can prep the broth and toast the bread a bit ahead, then assemble everything at the last minute.

How do you make sure the egg cooks without turning hard?

Pour the boiling broth gently along the edge of the bowl, not straight onto the yolk. In about three minutes, the white sets while the yolk stays runny.

Can you use a different bread?

Yes, a slightly stale baguette works just as well, as long as it browns nicely in butter. Avoid very soft bread, it will turn soggy almost instantly.

Does this soup freeze well?

No, the poached egg and toasted bread lose their texture completely. Only the plain broth can be frozen separately if needed.

How long does it take to make a zuppa pavese?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zuppa pavese?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zuppa pavese cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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