Ingredients

  • 8 ounces stale French or Italian bread
  • 1 tablespoon chopped coriander
  • 1 tablespoon chopped parsley
  • 6 cloves garlic
  • Salt
  • 5 to 6 tablespoons olive oil
  • 5 cups boiling water
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      219 calories; 13 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 241 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  1. Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.
  2. Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons). This can also be done in a food processor, with a tablespoon of oil added. Put the herb paste in a warm terrine, with the olive oil and bread cubes.
  3. Pour on the boiling water and stir until the bread softens to a jellied pap. It should be lumpier and more undulating than bread sauce; do not stir it too vigorously. Add more water if you like, as it should not be too thick. Season to taste.
  • Good bread is essential. Freshly poached eggs, put in the soup just as it is served, are an excellent addition.

15 minutes

Dining and Cooking