Zuppa Pavese (Zuppa pavese)
Overview
Zuppa pavese is a quick soup from Pavia in Lombardy made from hot broth, bread and eggs. Slices of bread are fried in butter and placed in a bowl, a raw egg is cracked over them, and the egg is sprinkled with grated Grana Padano. Boiling meat broth is then poured carefully around the egg so that the white sets while the yolk stays soft. The result is a simple, comforting bowl with crisp-soft bread, rich yolk and savoury broth.
History
A popular story links the soup to the Battle of Pavia in 1525, when a peasant woman is said to have served it to the captured French king Francis I. Whatever its origin, it has been part of Lombard home cooking for centuries. It remains a common way to use leftover broth and stale bread, and it is still served in trattorias around Pavia.
Main ingredients
Meat broth, eggs, bread fried in butter, grana padano, butter. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Egg soups · More soups from Italy
Recipe outline serves 4 · ~20 min
Ingredients
- 1.2 l hot beef broth
- 4 eggs
- 4 thick slices bread
- 40 g butter
- 50 g Grana Padano, grated
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Fry the bread in butter until golden and put a slice in each bowl.
- Crack an egg over each slice and sprinkle with cheese.
- Bring the broth to a rolling boil and pour it slowly around the egg.
- Serve at once.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
