I appreciate this soup because it’s hearty yet light, rich in vegetables, and incredibly satisfying. I love how the broth soaks into the toasted bread, creating a warm, silky base for the poached or simmered eggs. I also enjoy how flexible it is, allowing me to use whatever seasonal herbs I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
500 gr mixed wild herbs radish, chicory, cicerbite, nettles, borage, wild chard, wild mustard 2 l water approximately 1 large onion blonde or red according to preference 2 sticks celery 1 carrot large 1 jar peeled tomatoes or 300 grams of tomato puree 300 gr Tuscan bread or sourdough bread pecorino toscano cheese to taste 4 eggs Large. Free range and pasture raised are preferable. extra virgin olive oil to taste salt or a vegetable bouillon. black pepper to taste
Directions
I begin by washing the wild herbs thoroughly in plenty of water, often with a bit of baking soda to remove any soil residue, then shredding them.
I finely slice the onions, celery, and carrot.
In a large pot, I add two tablespoons of olive oil, a splash of water, and the sliced vegetables, cooking them over medium heat for 5–6 minutes.
When the onions soften and turn translucent, I add the herbs, seasonings, and tomatoes diluted with hot water. I cover the pot and let everything cook over low heat for about 30 minutes, adding more water as needed so the soup doesn’t thicken too much.
After 30 minutes, I taste and adjust the salt.
I cut the bread into thick slices, toast them under the broiler, and place one or two slices in each bowl.
I either break the eggs directly into the hot soup just before serving or poach them separately and place them on top of the bread.
I pour the soup over the bread, sprinkle with grated pecorino, add freshly ground black pepper, and finish with a drizzle of olive oil.
Servings and Timing
This recipe serves 4 people. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Variations
I sometimes use spinach, Swiss chard, or kale when wild herbs aren’t available. I also enjoy adding a bit of fresh chili for heat or enriching the broth with a small ladle of vegetable stock for extra flavor. When I want an even heartier bowl, I add an extra egg per serving.
Storage/Reheating
I store the soup (without the bread and eggs) in an airtight container in the refrigerator for up to three days. I reheat it gently on the stovetop, then prepare fresh toasted bread and freshly cooked eggs when serving. I avoid storing the soup with the bread already added because it becomes too soft.
FAQs
Can I use only cultivated greens?
Yes, I often substitute spinach, chard, or kale when I don’t have access to wild herbs.
What bread works best?
I prefer Tuscan bread or a rustic sourdough with a firm crust so it holds up under the broth.
Should I poach the eggs separately?
Either method works; I choose based on the texture I want and how much time I have.
Can I make this soup vegetarian?
Yes, I use salt or vegetable bouillon instead of meat-based stock.
How do I keep the soup from becoming too thick?
I add extra water as it cooks, keeping the broth light and pourable.
Is pecorino essential?
I love the sharp flavor it adds, but I can omit it or replace it with another aged cheese.
Can I make it spicy?
Yes, I sometimes add crushed red pepper flakes or fresh chili.
What tomatoes should I use?
I use peeled canned tomatoes or tomato puree; both work well.
Can I freeze Acquacotta?
I freeze the soup without the bread or eggs; freshly toasted bread is best when serving.
How do I serve leftovers?
I reheat the broth, toast new bread slices, and cook fresh eggs for the best texture.
Conclusion
I find Acquacotta Maremmana to be a beautiful example of Tuscan cooking—simple, honest, and deeply satisfying. Every bowl feels like a warm embrace from the countryside, and I love returning to this recipe whenever I want a wholesome and comforting meal.
A rustic Tuscan vegetable soup made with wild herbs, vegetables, eggs, and toasted bread, celebrated for its simplicity, nourishment, and deep countryside flavor.
In a large pot, heat 2 tablespoons olive oil with a splash of water. Add the sliced vegetables and cook for 5–6 minutes.
When the onions soften, add the herbs, seasonings, and tomatoes diluted with hot water. Cover and cook over low heat for 30 minutes, adding more water as needed.
Taste and adjust salt after cooking.
Cut the bread into thick slices, toast under the broiler, and place one or two slices in each bowl.
Poach the eggs separately or crack them into the hot soup just before serving.
Pour the soup over the bread, sprinkle with grated pecorino, add black pepper, and finish with olive oil.
Notes
Spinach, kale, or Swiss chard can replace wild herbs.
