Recipe courtesy of Laura Calder

Bread Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 2 servings
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2 heaping spoonfuls goose fat or duck fat

6 cloves garlic, minced

1 bay leaf

Handful chopped fresh thyme

3 cups/750 ml chicken stock 

Salt and freshly ground pepper

2 large slices day-old baguette or other bread, toasted

Grated Comte or gruyere cheese, for serving

Chopped fresh parsley, for serving


  1. Melt the fat in a soup pot and add the garlic, cooking for 2 minutes. Add the bay leaf and thyme and pour in the stock. Simmer for 30 minutes. Season with salt and pepper. Lay a slice of toasted bread in the bottom of each soup plate. Ladle the stock over the bread. Sprinkle with the cheese and parsley, and serve hot.