Bread Soups

Porra Antequerana is a Spanish soup originating from the Malaga town called Antequera. Originally, the soup was served warm, and it was made with old bread, tomatoes, olive oil, garlic, vegetables, pieces of ham, hard-boiled eggs, and other ingred... READ MORE

This hearty bread soup is a Portuguese classic that combines thick, crusty slices of rustic bread and a flavorful broth that is infused with garlic, olive oil, and generous amounts of fresh cilantro or mint. Although it occasionally employs meat o... READ MORE

Salmorejo is a refreshing Andalusian soup that is traditionally served cold. It is especially popular during the warm, summer days. The soup consists of puréed tomatoes, bread, garlic, oil, and vinegar. Thick and creamy, salmorejo is often ... READ MORE

Every Tuscan family has a recipe for this soup that has been refined and passed down through generations. The name means reboiled, referring to the fact that it is commonly consumed on the day after its preparation, when it is reheated wi... READ MORE

This seafood version of the popular and versatile Portuguese açorda is often described as a dry bread soup. It combines generously seasoned bread mash, usually infused with olive oil, sautéed onions, and cilantro, with various shellf... READ MORE

The Portuguese açorda is a popular bread soup appearing in numerous varieties throughout the country. Most açorda soups have a smooth and thick consistency and employ a variety of pounded herbs, garlic, olive oil, and boiling water t... READ MORE

Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano br... READ MORE

Paomo, a specialty of the Shaanxi cuisine, is a stew consisting of steamed and leavened bread (mó) that is soaked in a simple mutton soup and typically eaten in the city of Xi'an. The invention of the dish is often ascribed to the ... READ MORE

This traditional Portuguese bread soup combines cod, rustic bread, and a flavorful broth that is generously seasoned with garlic, olive oil, and fresh herbs. The whole soup is usually topped with a poached egg, and the cod is either left whole or ... READ MORE

Though similar to the traditional shellfish bread soup, açorda de camarão is prepared exclusively with shrimps. The flavorful seafood broth is combined with bread, sautéed onions, cooked shrimp, and olive oil into a creamy mas... READ MORE

Sopa de ajo is a traditional garlic soup. It's prepared by sautéeing garlic in olive oil and Spanish smoked paprika. Stale bread and whisked or poached eggs are then added to the soup for the final touch. As for the liquids, chicken broth, ... READ MORE

Minestra di pane, translated as bread soup, is a traditional Tuscan dish made with day-old stale bread and a mixture of fresh garden vegetables. The recipe has peasant origins (hence the use of varied offerings from the Tuscan soil) and m... READ MORE

Thick, creamy, and sweet bread soup called leivasupp is a traditional dish that is usually made with soaked and mashed bread, raisins, fruit juice, cinnamon, and sugar. It is typically prepared with a traditional, dense rye bread, and is often com... READ MORE

Brotsuppe, meaning bread soup, is a humble German dish based on stale bread and meat broth (usually beef) or vegetable broth. Pieces of leftover bread (usually rye bread) are fried in butter or lard alongside onions until nicely colored a... READ MORE

Wodzionka is a traditional Silesian soup made with stale bread. The type of bread used is ideally a more dense and heavy one, such as sourdough bread, and it should be several days old. The bread is soaked in water or broth, and then melted pork f... READ MORE

This simple bread soup is a traditional dish prepared with a combination of stale bread, water, onions, and a variety of spices. The more refined versions are occasionally thickened with eggs and may incorporate flavorful broths or various root ve... READ MORE

Sopa teóloga (lit. theologic soup) is a hearty Peruvian soup originating from Trujillo, where it has been prepared ever since the 1600s, when it was invented by Dominican monks. The soup consists of potatoes, tomatoes, white bread,... READ MORE

Bayerische brezensuppe is a traditional Bavarian soup made with pretzels (brezen in German), which are known for their distinct twisted shape and savory taste. The soup is typically prepared by boiling pretzels in broth until they are sof... READ MORE

Sopa de locos is a traditional bread soup originating from Chile. It’s usually made with a combination of abalone, stock, milk, onions, oil, bread, butter, parsley, and salt. The abalone is boiled for about an hour and chopped into pieces. T... READ MORE

Caldo de fandango del valle is a traditional dish originating from the Oaxaca region. This chicken soup is made with a combination of chicken pieces, bread, onions, cumin, peppercorns, cloves, oregano, garlic, oil, tomatoes, serrano chili peppers,... READ MORE

Pane cotto or pancotto is a traditional soup that spans almost every region in the country, but it's especially popular in Veneto. The name means cooked bread, referring to the key ingredient – stale bread. Other ingredients include fresh he... READ MORE

Zurrukutuna is a traditional bread soup originating from the Basque Country. The bread soup is typically made with a combination of sliced country-style bread or baguette, onions, garlic, olive oil, salt cod, pimentón or paprika, and salt. ... READ MORE

Sopeao is a variation on gazpacho that's prepared in Andalusia, particulary in the area of Sevilla. This cold soup is made with tomatoes, onions, garlic, bell peppers, stale bread, olive oil, salt, and vinegar. Hard-boiled eggs and tuna are often ... READ MORE

Sopes mallorquines is a traditional dish originating from Mallorca. Despite the name, which is somewhat of a misnomer, the dish contains little of soup, and it's usually served as an appetizer that can be eaten with a fork. It consists of seasonal... READ MORE

Soupe crasse is a traditional bread soup originating from the northern parts of the country. The dish is usually made with a combination of breadsticks (or day-old bread), chicken stock, butter, Taleggio cheese, onions, salt, and pepper. In a butt... READ MORE

Abajao is a traditional soup originating from Arcos de la Frontera. This thick soup is usually made with a combination of asparagus, onions, tomatoes, bell peppers, garlic, bread from the previous day, and olive oil. The garlic and onions are saut... READ MORE

Originally a peasant food, acquacotta (lit. cooked water) is a traditional Tuscan soup whose origins date back to the Middle Ages when it was prepared in the coastal region of Maremma. Back then, acquacotta was the typical lunch of butteri Mar... READ MORE

Rumfordsche suppe or Rumford’s soup is a traditional soup originating from Munich and Bavaria. The soup was invented by Sir Benjamin Thompson (Count Rumford) around 1800, and it was intended for the poor and the prisoners. It usually consist... READ MORE

Pane del pastore is a traditional bread soup originating from Basilicata. The soup is usually made with a combination of stale bread, tomatoes, eggs, stock, bay leaves, oregano, olive oil, and salt. First, the stale bread is sliced and simmered in... READ MORE

First things first: despite its name, sopa de gato (lit. cat soup) is not made with cats. It's a thick Spanish soup originating from the city of Cádiz. The soup is made with just a few basic ingredients – garlic, oil, salt, and stale ... READ MORE

Zuppa alla Canavese is a traditional winter dish originating from Canavese in Piemonte. Although there are many recipes, this soup is usually made with a combination of bread, cabbage, butter, meat stock, Parmigiano-Reggiano cheese (or Fontina), s... READ MORE