Make Ahead
Pappa al Pomodoro (Tuscan Bread Soup with a Sage Oil Drizzle)
Popular on Food52
28 Reviews
cucina D.
February 17, 2014
I'm in love with this classic, been making this since I was a little girl with my Mama and Nonna. It still remains one of the best dishes past and present for me.
em-i-lis
February 17, 2014
Hi cucina di mammina, Thanks so much for your note and perspective! Hope you enjoy a big bowl of this soon. :)
vaughan
October 17, 2013
Quickly blanch fresh basil leaves, quench them and then pack into ice cube trays. Remove from trays when frozen and keep in another container. Prepared this way you always have portioned little cubes of basil on hand that taste almost as good as fresh.
Babette's S.
October 16, 2013
As a half-Italian (2nd generation) American, I've been making Papa al Pomodoro since my first apartment in Boston in the late 1970s. I like the idea of the sage and sage oil here, which I plan to try but I also suggest (if you like some heat on a cold day) adding a few peperoncino flakes with the garlic. I also suggest using broth (chicken, beef or vegetable) instead of water. In addition to the basil, I like to add some chopped flat leaf parsley and grated cheese for serving. I use loads of garlic when I make it. Anyone I have introduced to this thick soup has been smitten with it and cannot get enough.
cucina D.
October 14, 2013
I love this recipe! My famiglia made a similar "bread soup" that contained no tomatoes, just stale bread, olive oil, water, garlic and herbs (sometimes if we were lucky some bitter greens)... this would cook on the stove and we would eat it up in one sitting. Thanks for sharing this wonderful version, will need to make this for my mammina and papa soon to share in some old food memories
em-i-lis
October 14, 2013
Thank you so much for your lovely note, cucina di mammina! I hope you enjoy the soup and that it brings back the fondest of memories!
Babette's S.
October 16, 2013
cdm, That sounds great...I must try your family's version without tomatoes...wow just the garlic, herbs and good olive oil would be wonderful, it would also be fantastic with broth instead of water and also some grated cheese. Thanks for sharing.
Panfusine
September 21, 2013
Fell in love with this soup by just reading the recipe.. Can I use fresh tomatoes, (I have 1/2 a bushel sitting in the kitchen right now) and if so, how do I prep it?.
em-i-lis
September 21, 2013
Hi Panfusine, Thank you! And a huge congrats on your recent win in the WFM contest. That's awesome!
I think you can definitely use your fresh tomatoes. I'd simply stew them down a bit, peeling before or fishing the skins out as they release from the flesh during cooking. Add some salt to taste. This way, you'll have the right "sauciness" factor for pouring over the toasted bread in step 2. Does this make sense? Hope you enjoy!!
I think you can definitely use your fresh tomatoes. I'd simply stew them down a bit, peeling before or fishing the skins out as they release from the flesh during cooking. Add some salt to taste. This way, you'll have the right "sauciness" factor for pouring over the toasted bread in step 2. Does this make sense? Hope you enjoy!!
Panfusine
September 21, 2013
Absolutely, In fact I already have a batch of tomatoes with their bottoms slit in a pan of hot water.. waiting to peel the skins & use.. Have some chewy 'Yesterdays bread' all cut up!
Panfusine
September 21, 2013
Made it, Polished it off, LOVED it! & Yes Posted pics too.. This was a perfect Saturday lunch, Thanks so much!
em-i-lis
September 21, 2013
thank you so much, panfusine!! i'm thrilled you enjoyed it (and made it so promptly)! :)
boulangere
September 20, 2013
I loved it the first time around, and it had recently crossed my mind that perhaps you would post it again. And so you did!
healthierkitchen
September 20, 2013
And...it's perfect for fall as opposed to a winter soup, as we've still got a bounty of tomatoes and basil!
boulangere
December 6, 2012
Warm congratulations on being chosen as a CP. This is the quintessential bread soup, and I utterly loved testing it.
em-i-lis
December 6, 2012
b, thank you so much, for this note and for testing. i'm so glad you enjoyed it!!! fondly, e
See what other Food52ers are saying.