Equipment
Ingredients
Broth
- 600 ml chicken broth, high quality
Toast & Toppings
- 2 crusty white bread, sliced 2cm thick
- 30 g unsalted butter
- 2 eggs, fresh, room temperature
- 30 g parmesan cheese, grated
- 5 g fresh chives, chopped
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 900 kcal
- Protein
- 80 g
- Carbohydrates
- 26 g
- Fat
- 51 g
- Fiber
- 1 g
- Sugar
- 3 g
- Sodium
- 695 mg
- Saturated Fat
- 20 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 458 mg
- Potassium
- 830 mg
- Calcium
- 304 mg
- Iron
- 5.0 mg
- Magnesium
- 102 mg
- Phosphorus
- 797 mg
- Zinc
- 3.9 mg
- Vitamin A
- 318 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.76 mg
- Niacin
- 31.6 mg
- Folate
- 89 mcg
- Water
- 275 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the chicken broth in a medium saucepan over medium heat until it reaches a gentle simmer.
While broth heats, melt butter in a frying pan over medium heat. Fry the bread slices until golden brown and crispy on both sides.
Place one slice of toasted bread into the bottom of each serving bowl. Sprinkle half of the grated Parmesan cheese directly onto the hot toast.
Crack the eggs directly into the simmering broth. Poach gently for about 3 minutes until the whites are set but the yolks remain runny.
Carefully ladle a poached egg onto each slice of bread, then pour the hot broth around it. Garnish with remaining Parmesan, chives, and black pepper. Serve immediately.
Chef's Notes
- The quality of this dish relies entirely on the quality of the broth. Use a rich homemade stock or a high-quality bone broth for the best result.
- For an authentic touch, rub a clove of raw garlic on the toasted bread before placing it in the bowl.
- This dish is sometimes served by placing the raw egg on the bread and pouring boiling broth over it to cook it (Zuppa alla Pavese style), but poaching in the pot ensures consistent food safety and texture.
- If using store-bought broth, taste for salinity before adding extra salt, as the Parmesan and butter add significant sodium.
Storage
Troubleshooting
Egg whites spread too much in the broth
Cause: Broth was boiling too hard or eggs were not fresh
Fix: Use a slotted spoon to gather stray whites before serving
Prevention: Keep broth at a very gentle simmer and use the freshest eggs possible
Cultural Context
Legend has it that King Francis I of France invented this dish after losing the Battle of Pavia in 1525. Seeking refuge in a peasant farmhouse, he was served this simple soup made from the limited ingredients available: stale bread, eggs, and broth.
