Zuppa Pavese

Zuppa Pavese (Pavian Bread and Egg Soup)

A hearty soup from Pavia, Italy, made with a rich beef and chicken broth, toasted bread, a perfectly poached egg, and a generous shower of Parmigiano-Reggiano.

Prep

15 min

Cook

90 min

Total

105 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) beef chuck, cut into 2–3 cm chunks
• •400 g (14 oz) chicken thighs, skin on, bone in
• •1 whole onion, halved, unpeeled
• •1 whole carrot, peeled and halved
• •1 whole celery stalk, halved
• •2 bay leaves dried bay leaves
• •1 tsp black peppercorns
• •2 L (8½ cups) water, cold
• •4 slices day-old rustic bread, e.g., ciabatta or sourdough, 1.5 cm thick
• •4 large eggs, at room temperature
• •80 g (3 oz) Parmigiano-Reggiano, grated, plus extra for serving
• •20 g (1½ tbsp) butter, optional, for richness
• •fine sea salt, to taste
• •black pepper, to taste, for serving

Steps

1. 1 Make the broth: Place beef, chicken, onion, carrot, celery, bay leaves, and peppercorns in a large pot (6 L / 6 qt). Add the cold water. Bring to a gentle simmer over medium heat, then reduce heat to low and skim off any foam that rises for the first 15 minutes. Cover partially and simmer gently for 1 hour to 1 hour 15 minutes, until the beef is tender and the chicken is falling off the bone.
2. 2 Strain the broth through a fine-mesh sieve into a large bowl. Discard the vegetables and bay leaves. Shred the beef and chicken; discard the bones and skin. Set the meat aside (you can use it for another dish or add some back to the soup if you like). Season the broth with salt to taste—you want it well-seasoned but not overly salty. Keep the broth warm over low heat.
3. 3 Toast the bread: Preheat a broiler or toaster. Place the bread slices on a baking sheet and toast under the broiler until golden on both sides, about 2 minutes per side. Alternatively, toast in a toaster. Set aside.
4. 4 Poach the eggs: Bring a large pot of water (about 3 L / 12 cups) to a gentle simmer (80–90°C / 175–195°F). Add a splash of white vinegar (optional, to help set whites). Crack each egg into a small cup, then slide it into the simmering water. Poach for 3–4 minutes for a runny yolk, or 4–5 minutes for a firmer yolk. The whites should be fully set. Remove with a slotted spoon and drain on paper towels. For those at risk of foodborne illness, cook until the yolk is completely firm (5–6 minutes).
5. 5 Assemble the soup: Place one slice of toasted bread in the bottom of each shallow soup bowl. If using butter, spread a little on the bread. Gently slide a poached egg onto the bread. Sprinkle generously with grated Parmigiano-Reggiano. Ladle the hot broth over the egg and bread, covering them but leaving the yolk slightly exposed. The heat of the broth will melt the cheese and warm the egg.
6. 6 Finish and serve: Grind black pepper over each bowl and serve immediately. Pass extra grated cheese at the table.