5 from 2 votes

Foraging for the Italian Table Talk - Acquacotta, foraged herb soup

Course Soup
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Author Giulia


  • extra virgin olive oil
  • 1 clove of garlic
  • 2 stalks of celery
  • 2 red onions
  • 4 tablespoons of tomato purée
  • 300 g of mixed field greens, chicory, dandelion...
  • 1 chilli pepper
  • Salt
  • 8 slices of Tuscan bread
  • 4 eggs
  • Aged Parmesan or pecorino cheese


  • Start by peeling the onions, then wash the celery and dice the vegetables.
  • In a saucepan or in a large cast iron pot sauté a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the tomato sauce, the chilli pepper and a good pinch of salt.
  • Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water.
  • After half an hour add the roughly chopped foraged herbs, then 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 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 bowls over the bread slices, put an egg in the centre of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated parmigiano or pecorino cheese and serve hot.
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