Equipment
Ingredients
The Base
- 500 ml chicken broth
- 100 g sourdough bread, cut into 2 thick slices
- 15 g unsalted butter
The Finish
- 2 eggs, room temperature
- 30 g parmigiano-reggiano, finely grated
- black pepper, freshly ground
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 331 kcal
- Protein
- 18 g
- Carbohydrates
- 26 g
- Fat
- 16 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1725 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 217 mg
- Potassium
- 150 mg
- Calcium
- 222 mg
- Iron
- 1.4 mg
- Magnesium
- 17 mg
- Phosphorus
- 217 mg
- Zinc
- 1.3 mg
- Vitamin A
- 173 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 1.1 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.44 mg
- Niacin
- 0.7 mg
- Folate
- 29 mcg
- Water
- 291 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pour the chicken broth into a medium saucepan and bring to a gentle simmer at 90°C/195°F over medium heat.
Melt the unsalted butter in a skillet over medium heat, then toast the bread slices until golden brown and crisp on both sides.
Place one slice of the toasted bread into the bottom of each wide soup bowl.
Crack one egg into a small cup or ramekin, then gently slip it into the gently simmering broth. Repeat with the second egg. Poach until the whites are fully set but the yolks remain liquid, ensuring internal yolk temperature reaches 74°C/165°F for vulnerable populations if fully cooking.
Use a slotted spoon to carefully lift the poached eggs out of the broth, allowing excess liquid to drain, and gently lay one egg on top of each piece of toast.
Ladle the hot chicken broth around the toast in the bowls, being careful not to dislodge the egg.
Sprinkle the grated Parmigiano-Reggiano heavily over the egg and broth. Finish with freshly ground black pepper and chopped parsley before serving immediately.
Chef's Notes
- Because this soup has so few ingredients, the quality of the chicken broth makes or breaks the dish. If using store-bought, steep a parmesan rind in it for 15 minutes before poaching to add depth.
- For an intensely traditional and rustic method, you can place the raw egg directly onto the toast in the bowl, cover it with cheese, and pour vigorously boiling broth straight over the yolk to lightly cook it in the bowl.
- Ensure your bowls are warmed beforehand. Pouring hot broth into a cold bowl will rapidly drop the temperature, preventing the cheese from melting properly.
Storage
Refrigerator: 3 days — Store broth separately. Bread and eggs must be prepared fresh.
Freezer: 3 months — Freeze chicken broth only.
Troubleshooting
Egg whites spread uncontrollably and create a cloudy broth
Cause: Eggs were too old, or the broth was boiling too vigorously rather than simmering
Fix: Use a spoon to coax the whites back toward the yolk as soon as they drop into the broth
Prevention: Use the freshest eggs possible and ensure the broth is strictly at a gentle simmer
Bread turns immediately into unappetizing mush
Cause: Bread used was too soft, sliced too thin, or not toasted thoroughly
Fix: Cannot be fixed once plated
Prevention: Use a sturdy rustic bread and toast it until deeply crisp so it can withstand the hot liquid
Cultural Context
Originating in Pavia, Lombardy, legend states this dish was hastily invented by a peasant woman to feed the captive King Francis I of France after the Battle of Pavia in 1525, utilizing the only ingredients she had available: stale bread, eggs, cheese, and broth.
