Recipes › Soup › Zuppa Pavese Poached Egg Soup Recipe

Zuppa Pavese Poached Egg Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa Pavese is a classic Lombardy soup featuring a rich beef broth with crispy bread croutons and a delicate poached egg stirred in just before serving. This humble yet elegant dish hails from the Pavia region and represents traditional Italian comfort food at its finest. The runny yolk enriches the broth while the toasted bread provides textural contrast.

Ingredients

• 1 liter (32 fl oz) beef broth or stock
• 4 slices day-old Italian bread or baguette, cut 1 cm (0.4 inch) thick
• 60 ml (4 tbsp) extra virgin olive oil
• 4 large eggs
• 5 grams (1 tsp) fine sea salt
• 2 grams (0.5 tsp) freshly ground black pepper
• 30 grams (1 oz) Parmigiano-Reggiano cheese, finely grated
• 2 grams (0.5 tsp) white vinegar for poaching

Instructions

1. Bring the beef broth to a simmer in a large pot over medium-high heat. Season lightly with salt and pepper, then reduce heat to maintain a gentle simmer.

2. While the broth heats, arrange bread slices on a cutting board. Brush both sides lightly with olive oil using about 30 ml total.

3. Heat a large skillet over medium heat. Toast the oiled bread slices for 2-3 minutes per side until golden and crispy throughout.

4. Place one toasted bread slice in the bottom of each of four warm soup bowls.

5. Fill a small saucepan with water, add white vinegar, and bring to a gentle boil. Create a light whirlpool by stirring, then carefully slide one egg into the center.

6. Poach each egg for 3-4 minutes until the whites are set but the yolk remains runny. Remove with a slotted spoon and place one poached egg on the bread crouton in each bowl.

7. Ladle the hot beef broth carefully around the bread and egg in each bowl, dividing equally among the four servings.

8. Drizzle remaining olive oil (approximately 15 ml or 1 tbsp) over the surface of each serving.

9. Sprinkle each bowl with grated Parmigiano-Reggiano cheese and a light grinding of black pepper. Serve immediately while the broth is hot and the yolk is still runny.

Substitutions

• Use vegetable broth or chicken broth in place of beef broth for a lighter version
• Replace regular eggs with pastured or organic eggs for enhanced flavor and yolk color
• Substitute ciabatta or sourdough bread for a different texture and flavor profile
• Use pecorino Romano cheese instead of Parmigiano-Reggiano for a sharper, tangier finish

Tips

• Prepare all components before cooking the eggs—the soup must be served immediately while hot and the yolk is still liquid
• Use day-old bread as it toasts more evenly and maintains better texture than fresh bread
• Keep the poaching water at a gentle simmer, not a rolling boil, to prevent the delicate egg white from breaking apart
• The quality of your beef broth significantly impacts the final dish; homemade stock is preferable to canned

Zuppa Pavese originates from Pavia in Lombardy and is said to have been created for the Duke of Pavia after the Battle of Pavia in 1525 as a restorative dish. This soup exemplifies cucina povera—peasant cooking tradition—where simple ingredients are transformed into something elegant and nourishing.

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