Rating: 3.13 stars
62 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 28
  • 2 star values: 12
  • 1 star values: 4
  • 62 Ratings

Stale bread finds new life as a soup.

Martha Stewart Living, May 2004

Gallery

Credit: David Matheson

Recipe Summary test

prep:
10 mins
total:
40 mins
Servings:
4
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.

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  • Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.

  • Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.

Cook's Notes

Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces.

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Reviews

62 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 28
  • 2 star values: 12
  • 1 star values: 4