Acquacotta

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: finely slice the onion and celery, mince the garlic, chop the tomatoes, and tear or roughly slice the basil leaves. Slice the bread if not already cut.

   120 g onion, finely sliced100 g celery, finely sliced1 clove (5 g) garlic, minced300 g ripe tomatoes, chopped8 g basil leaves120 g stale rustic bread, sliced
2. 2

   Heat the olive oil in a medium saucepan over medium-low heat. Add the onion and celery with a small pinch of the salt and cook for 8-10 minutes, stirring often, until softened and sweet but not browned; gentle cooking gives the soup a sweeter, rounder flavor.

   1 tbsp (15 ml) olive oil120 g onion, finely sliced100 g celery, finely sliced5 g fine salt
3. 3

   Add the garlic and cook for 30 seconds until fragrant. Stir in the chopped tomatoes and tomato paste, then cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the paste darkens slightly.

   1 clove (5 g) garlic, minced300 g ripe tomatoes, chopped15 g tomato paste
4. 4

   Pour in the water, add the remaining salt, black pepper, and about half the basil. Bring to a gentle boil, then lower to a steady simmer and cook for 15 minutes, until the vegetables are tender and the broth tastes integrated. Adjust seasoning if needed.

   700 ml water5 g fine salt1 g black pepper8 g basil leaves
5. 5

   Lay the bread slices into the soup, pressing them down so they absorb liquid. Simmer gently for 2-3 minutes until softened but not completely dissolved; Acquacotta should be brothy, with pieces of bread still noticeable.

   120 g stale rustic bread, sliced
6. 6

   Crack the eggs one at a time into a small cup, then slip them onto the surface of the gently simmering soup. Cover the pan and poach for 3-4 minutes, until the whites are set and the yolks are still runny, or longer if you prefer firmer yolks.

   2 large eggs
7. 7

   Turn off the heat and let the soup sit for 2 minutes so the bread settles and the poached eggs finish gently from residual heat.

8. 8

   Ladle into warm bowls, making sure each serving gets one egg. Finish with the remaining basil and a light drizzle of extra virgin olive oil, then serve immediately.

   8 g basil leaves1 tsp (5 ml) extra virgin olive oil

Origin & History

Acquacotta, meaning 'cooked water,' is a traditional soup from Tuscany and the Maremma area, born from peasant cooking and the need to make a nourishing meal from bread, vegetables, and whatever was on hand. Over time, versions with tomato and egg became especially popular, turning a humble broth into a satisfying rustic dish.