📝 About This Recipe
Legend has it that this elegant, comforting soup was created in 1525 for King Francis I of France after his defeat at the Battle of Pavia, using the only ingredients a local peasant had on hand. It is a masterclass in Italian simplicity, featuring a rich, golden beef consommé, crusty fried bread, and a perfectly silken egg that poaches gently in the hot broth. This dish is the ultimate soul-warming meal, offering a sophisticated interplay of textures and the deep umami of aged Parmigiano-Reggiano.
🥗 Ingredients
The Broth (Consommé)
- 6 cups High-quality beef stock (homemade is preferred for clarity and depth)
- 1/4 cup Dry white wine (optional, for deglazing or brightening the broth)
- 2 sprigs Fresh thyme (to infuse the broth)
- to taste Sea salt
- 4-5 whole Black peppercorns (cracked)
The Foundation
- 4 thick slices Italian sourdough or rustic bread (about 1-inch thick)
- 3 tablespoons Unsalted butter (for frying the bread)
- 1 tablespoon Extra virgin olive oil
- 1 piece Garlic clove (peeled and halved)
The Eggs and Garnish
- 4 pieces Large farm-fresh eggs (at room temperature)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Italian parsley (finely chopped)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
In a medium stockpot, bring the beef stock, thyme sprigs, and cracked peppercorns to a gentle simmer over medium heat.
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2
If using wine, add it now and let the broth simmer for 10-12 minutes to concentrate the flavors. Taste and adjust seasoning with sea salt.
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3
While the broth simmers, prepare the bread. Heat the butter and olive oil in a large skillet over medium-high heat until the butter foams.
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4
Place the bread slices in the skillet and fry until golden brown and crispy on both sides, about 2-3 minutes per side.
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5
Remove the bread from the skillet and immediately rub one side of each hot slice with the cut side of the garlic clove for a subtle aroma.
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6
Strain the hot broth through a fine-mesh sieve into a clean pot to ensure it is perfectly clear; keep it at a very low simmer—it must be steaming hot but not boiling vigorously.
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7
Place one slice of the fried bread into the bottom of four deep, wide soup bowls.
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8
Carefully crack one egg onto the center of each bread slice, being mindful not to break the yolk.
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9
Generously sprinkle the grated Parmigiano-Reggiano over the raw egg and the edges of the bread.
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10
Slowly ladle the boiling hot broth over the egg and bread. The heat of the broth will begin to cook the egg white and melt the cheese instantly.
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11
Cover each bowl with a large plate or lid for 2-3 minutes. This allows the steam to finish poaching the egg to a perfect over-easy consistency.
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12
Remove the covers, garnish with a pinch of fresh nutmeg, a sprinkle of chopped parsley, and an extra dusting of cheese.
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13
Serve immediately while the bread is still slightly crisp and the yolk is liquid gold.
💡 Chef's Tips
Use the freshest eggs possible; the whites will stay together better when the hot broth hits them. For a truly clear broth, avoid boiling it aggressively; a gentle simmer prevents the fat and proteins from clouding the liquid. If you prefer a firmer egg, you can place the bowls under a broiler for 60 seconds after adding the broth and cheese. Don't skimp on the butter when frying the bread; the fat creates a barrier that prevents the bread from turning into mush too quickly. Always grate your Parmigiano-Reggiano fresh; pre-grated cheese contains anti-clumping agents that prevent it from melting smoothly into the broth.
🍽️ Serving Suggestions
Pair with a glass of crisp Oltrepò Pavese Bonarda or a light-bodied Pinot Nero. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. Add a few drops of high-quality balsamic glaze for a modern sweet-and-acidic twist. A side of roasted marrow bones makes this a truly decadent, historical feast.