📝 About This Recipe
A soul-warming classic born from the Italian tradition of 'cucina povera,' this Panada transforms humble leftover bread into a luxurious, velvety soup. By simmering crusty sourdough in a rich, golden broth infused with Parmigiano-Reggiano and aromatic herbs, you create a dish that is deceptively simple yet deeply savory. It is the culinary equivalent of a warm hug, perfect for chilly evenings or when you need a nourishing, restorative meal.
🥗 Ingredients
The Bread Base
- 8-10 ounces Stale Sourdough or Country Bread (cut into 1-inch cubes; must be very dry)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
Aromatics & Liquid
- 1 Yellow Onion (small, finely minced)
- 3 Garlic Cloves (thinly sliced)
- 6 cups Chicken or Beef Bone Broth (unsalted, homemade is best)
- 3 pieces Fresh Thyme Sprigs (tied with kitchen twine)
- 1 piece Bay Leaf (dried)
The Enrichment
- 2 Large Eggs (at room temperature)
- 1 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1/4 teaspoon Ground Nutmeg (freshly grated)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (to brighten the flavors)
👨🍳 Instructions
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1
If your bread isn't fully dry, place the cubes on a baking sheet and toast in a 300°F (150°C) oven for 10-15 minutes until they feel like croutons.
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2
In a heavy-bottomed Dutch oven or large pot, heat the olive oil and 1 tablespoon of butter over medium-low heat.
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3
Add the minced onion and a pinch of salt. Cook slowly for 8-10 minutes until translucent and soft, but not browned.
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4
Stir in the sliced garlic and cook for another 60 seconds until fragrant.
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5
Add the dried bread cubes to the pot. Stir well to coat the bread in the aromatic oil and butter for about 2 minutes.
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6
Pour in the broth, thyme sprigs, and bay leaf. Increase heat to medium-high and bring to a gentle boil.
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7
Once boiling, reduce the heat to low. Cover the pot and simmer for 25-30 minutes. The bread should begin to break down and absorb the liquid.
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8
While the soup simmers, whisk the eggs, grated Parmigiano-Reggiano, and nutmeg in a small bowl until a thick paste forms.
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9
Remove the thyme sprigs and bay leaf from the pot. Use a whisk or a wooden spoon to vigorously stir the soup, breaking the bread into a thick, porridge-like consistency.
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10
Temper the egg mixture by slowly whisking in one ladle of the hot soup, then gradually pour the egg mixture into the main pot while stirring constantly.
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11
Stir in the remaining 2 tablespoons of butter and season with salt and plenty of cracked black pepper.
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12
Let the soup sit off the heat for 5 minutes to thicken further before serving.
💡 Chef's Tips
Use the highest quality broth possible, as the bread will absorb every drop of its flavor. If you prefer a smoother texture, you can use an immersion blender for a few pulses, but traditionally it should have some rustic texture. Don't skip the nutmeg; it provides the essential earthy backbone that complements the parmesan. If the soup becomes too thick (it will continue to absorb liquid as it sits), simply thin it with a splash of hot broth or water. Save your parmesan rinds and simmer them in the broth for an even deeper umami flavor.
🍽️ Serving Suggestions
Serve in wide, shallow bowls with a generous drizzle of fruity extra virgin olive oil. Pair with a crisp radicchio salad dressed in a sharp balsamic vinaigrette to cut through the richness. A glass of light-bodied Italian red wine like Chianti or Valpolicella works beautifully. Top with a poached egg for an extra layer of decadence and protein. Serve alongside roasted root vegetables or sautéed bitter greens like kale or rapini.