Poached Egg Soup

Prep Time

5 Minutes

Cook Time

20 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


5 1/2 cups Beef Broth
4 ea Slices of White Bread
1 1/2 oz Butter for Frying
4 ea Eggs
6 tbsp Parmigiano-Reggiano, Grated

Method of Preparation

  1. In a buttered pan, fry slices of white bread until golden brown, leaving the interior soft.
  2. Drain the bread on paper towels.
  3. Place slice of bread in 4 deep soup bowls.
  4. Carefully slide one raw egg onto each slices of bread.
  5. Salt lightly and season with grated cheese.
  6. Heat the broth and pour over the eggs.
  7. The eggs must solidify but not become slippery or it destroys the appetizing appearance of the soup.

Recipe Source

The Cheeses of Italy, Ars Vivendi