Recipe courtesy of Brent Ridge and Josh Kilmer-Purcell

Nonna’s Bread Soup

You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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2 tablespoons olive oil

2 large cloves garlic, thinly sliced

2 chicken bouillon cubes

2 tablespoons chopped fresh parsley

4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)

2 plum tomatoes, diced

2 mushrooms, sliced

2 large eggs, beaten

2 tablespoons grated or shaved Pecorino Romano cheese

Kosher salt and freshly ground black pepper


  1. In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
  2. Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
  3. Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.
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