Recipes › Soup › Acquacotta Maremmana Tuscan Soup Recipe

Acquacotta Maremmana Tuscan Soup Recipe

Recipe by Pedro M. A. Neves

Acquacotta maremmana is a humble yet deeply satisfying Tuscan soup that originated in the Maremma region, traditionally prepared by farmworkers with whatever vegetables and bread were on hand. This rustic dish combines tomatoes, wild greens, and stale bread in a flavorful broth, finished with a raw egg stirred into each bowl for richness and protein. Simple, nourishing, and utterly authentic, it represents the essence of peasant Italian cooking.

Ingredients

• 400g canned crushed tomatoes (14 oz)
• 200g fresh wild greens or spinach, roughly chopped (7 oz)
• 150g stale bread, torn into large chunks (5 oz)
• 1 large yellow onion, thinly sliced (about 200g)
• 3 cloves garlic, minced
• 4 large eggs
• 1.2 liters vegetable or chicken broth (5 cups)
• 60ml extra-virgin olive oil (¼ cup)
• 10g fresh basil leaves (optional)
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional)

Instructions

1. Heat 60ml olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.

2. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant. Do not allow it to brown.

3. Pour in the crushed tomatoes and stir well. Simmer for 3-4 minutes to allow the flavors to meld, breaking up any large chunks slightly with the back of a wooden spoon.

4. Pour the broth into the pot and bring to a gentle boil. Add the fresh greens and stir until they wilt, approximately 2-3 minutes.

5. Reduce heat to medium-low and add the torn stale bread pieces. Stir gently and simmer for 8-10 minutes until the bread softens and partially dissolves, thickening the soup. Season with salt, pepper, and red pepper flakes if desired.

6. Divide the soup among four bowls, leaving a small well in the center of each portion. Crack one raw egg into each bowl without stirring.

7. Drizzle additional olive oil around the egg in each bowl. Stir vigorously with a spoon just before eating so the egg yolk cooks slightly from the heat of the soup, creating a silky richness throughout. Serve immediately with fresh basil if desired.

Substitutions

• Spinach or kale may replace wild greens like borage or dandelion for easier availability
• Whole grain bread or sourdough can substitute for stale white bread
• Vegetable broth works perfectly if a meat-based broth is unavailable
• Croutons or toasted bread cubes can be added as garnish instead of cooking bread directly into the soup

Tips

• Use truly stale bread that is 2-3 days old; fresh bread will become gummy rather than helping to thicken the soup
• The raw egg should be of excellent quality from a trusted source, as it cooks only slightly from the hot broth
• Prepare all vegetables before beginning to cook, as the soup comes together quickly once the pot is on the heat
• This soup is best eaten immediately after adding the egg; do not refrigerate with the raw egg already mixed in

Acquacotta maremmana represents the resourcefulness of Maremma's rural poor, where this soup was born from necessity during agricultural work seasons. The addition of a raw egg at the end is traditional and provides essential protein, transforming minimal ingredients into a complete, satisfying meal that sustained generations of Tuscan farmworkers.

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