Bread Soup
5m prep 9m cook 14m ready
A simple and rustic bread soup made with homemade chicken stock, chunky breadcrumbs, and poached eggs. Seasoned with garlic, salt, and pepper, and finished with a drizzle of olive oil.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 165 mg
- Iron: 2.82 mg
- Magnesium: 37.1 mg
- Phosphorus: 287 mg
- Potassium: 677 mg
- Zinc: 1.87 mg
Let's Cook
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Step 1.
Bring the stock to a boil in a saucepan, add the crushed garlic, and simmer for about 5 minutes.
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Step 2.
Stir in the breadcrumbs and season with salt and pepper. If using eggs, carefully break them into the soup. Cover the pan and simmer for 4 minutes, which will also poach the eggs.
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Step 3.
Pour or ladle the soup into two bowls, taking care not to break the eggs if used. Drizzle a little olive oil into each bowl and serve immediately.
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