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Acquacotta, the Tuscan stone soup

During those old times the vagabonds were still crossing the country, living by their wits to get once in a while a hot meal to give them strength during the long and frozen moonless nights. In those days a witty vagabond was wandering near to the village, spending lonely hours at the edge of the forest and in the beech clearing. In his wanderings the Vagabond met a peasant, a poor widow who lived in poverty in her old hut near the river, and asked for some benevolence and charity, a soup and a warm place for the night.

The poor woman gave reluctantly a shelter to the wanderer, immediately pointing out that there was nothing to eat, since the pantry was empty. The Vagabond said he knew the secret of a magic recipe, the stone soup, so all he needed was just some water and a stone taken from the riverbed. Put a pot of water on the fire, Grandma, I will take care of the soup.


And so the Vagabond walked up and down along the bank of the river until he chose a beautiful gray stone with red veins. He rinsed the stone and brought it to the kitchen where a pot blackened by the years was already simmering over the fire. The Vagabond threw the stone into the pot and sat down to wait, under the unbelieving gaze of the old woman, who was knitting by the fireplace with an air of indifference.

In the silence broken only by the crackling of the fire, the Vagabond said, as to himself: Certainly, if we had a pinch of salt the soup would be even better… And the old woman, crawling to the cupboard, sought out a pinch of salt at the bottom of an old jar.

The Vagabond added: Certainly, if we had a potato, even old, the soup would be even better. The old woman went to the vegetable garden behind the house with a torch and returned with an old and wrinkled potato and a cabbage leaf, burned by the winter frost.

Not satisfied, the Vagabond , stirring the stone soup, said to the old woman: and now, if only we had an old ham bone, the soup would be really good! The old woman remembered the old bone with no meat in her pantry and gave it to the tramp, who added it to the stone soup that, to be honest, was already smelling good. And now, Grandma, the soup is ready! If only we had a morsel of stale bread, the…

I see, I see… interrupted the old woman. She rose again from her straw stool, rummaged in the bottom of the cupboard and found a morsel of dry bread, from which she cut two thin slices to put at the bottom of the two bowl.

The Vagabond poured a generous portion of soup in each bowl, and sat at the table with the old woman for a tasty and warm dinner. At the end, before going to sleep in the barn, he went to pot, picked up the magic stone, washed it, wrapped it in a rag and put it in the cupboard, then said to the old woman: Grandma, whenever you feel like a good stone soup, all you have to do is to simmer a pot of water over the stove and add the magic stone! Goodnight and thank you for your gracious hospitality!


This is well-known folk tale, sometimes the Vagabond is a beggar, sometimes a wily monk, sometimes a soldier… but the long and short of the story is always the same: with just a little you can really do something good, being it considered literally or as a metaphor, perfect of those days of big dreams!

The recipe for acquacotta

The first time I heard this folk tale, it immediately reminded me of the acquacotta, literally the cooked water, a typical soup of Maremma, a Tuscan area which was once very poor. It is another good example of peasant cooking along with many other recipes that have as main ingredients stale bread and some seasonal vegetables. It is a nomad dish that followed the people from the mountain Amiata who moved in winter to the plain of Maremma in search of work, bringing with them a few ingredients, among which there were always onions. The basic ingredients of acquacotta are indeed water, bread and onions.


I made a richer version, the kind of soup that at the time of the lean was reserved only for holidays or lucky days. In addition to bread, water and onions, there are the tomatoes, a can of peeled tomatoes that Mum made during the summer, the egg cooked in the soup itself and a good deal of grated pecorino cheese, which is just divine as it melts with the liquid egg yolk!

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5 from 2 votes


Course Soup
Cuisine Tuscan
Keyword eggplants, soup, tomato
Preparation time: 10 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 40 minutes
Serves 4 servings


  • extra virgin olive oil
  • 1 clove garlic
  • 3 stalks celery
  • 2 onions
  • 500 g canned peeled tomatoes
  • hot chilli pepper
  • salt
  • 8 slices stale bread
  • 4 eggs
  • pecorino cheese, grated


  • Start by peeling the onions, then wash the celery and dice the vegetables. Mash roughly the peeled tomatoes with a fork.
  • In a saucepan or in a large cast iron pot sautĂ© a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the chilli pepper, the peeled tomatoes and a good pinch of salt.
  • Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water. Now you can even forget the covered pot on the lowest heat for about 2 hours and a half.
  • When the soup is almost ready toast the bread slices, rub them with a clove of garlic for a kick of flavour and tear them into pieces with your hands, distributing the bread at the bottom of 4 soup bowls.
  • Shell the eggs in the pot where the soup is still simmering, taking care not to break the yolk: as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish.
  • Distribute the soup into the soup bowls over the bread slices, put an egg in the center of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated pecorino cheese and serve hot.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

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This Post Has 18 Comments

  1. Why don’t I see some water/bouiilon on the photo? Looks like you only took the vegetables out of the pan …

  2. I loved this post. This story was told to me growing up and was one of my favorites. Thank you for retelling this lovely tale and for putting together such a simple and filling meal to remind us of the smaller things in life.

  3. I know this story from my childhood, so great you know it too in Italy!
    Beautiful to hear it again!
    It looks delicious again Giulia!

  4. Love bread soup—what an inventive way to be frugal and use up stale bread. I love the addition of the egg. Beautiful presentation. (And, what a wonderful folktale.)

  5. This looks to die for! The egg on top just makes me swoon 🙂
    Great story, I had never heard of this soup! Thank you so much for sharing this – definitely goes on my to make list.

  6. What a lovely post! I do remember a story like this from my childhood and it is such a wonderful tale and lesson. Your soup looks tasty and your photography is gorgeous. Very happy to have discovered your blog!

  7. I adore this soup. One of the first soups I learned to prepare in cooking school. Although now I know the story behind the soup. Wonderful! Love your blog, I learn something new every time I visit! Someday I hope to visit your beautiful Tuscany.

  8. My grandfather thaught me how to prepare acqua cotta, so this recipe has a special place in my heart. In his version there were spinach or seasonal herbs too. Thank you for posting this!

  9. 5 stars
    I love the idea of cooking the egg in the soup…but I have a question. I seem to have a really hard time getting the eggs to cook properly…the whites don’t seem to set quickly and the yolk starts to cloud over. I’ve tried many times with the same results. Any help would be greatly appreciated…don’t want anyone to get sick eating under cooked eggs. Thank you!!!

    1. Hi Staci, I suggest you to stir quickly the water, as to create a whirlpool, and then throw the egg just opened into the whirlpool! I do think this is the best way to have a perfect poached egg!

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