Shepherd's Bread Soup

01 / ABOUT THE DISH

About the dish

Pane del pastore is a traditional bread soup originating from Basilicata. The soup is usually made with a combination of stale bread, tomatoes, eggs, stock, bay leaves, oregano, olive oil, and salt. First, the stale bread is sliced and simmered in salted water with oregano, olive oil, tomatoes, and bay leaves. After a few minutes, the eggs are cracked into the pot. The eggs should remain whole and almost poached, so don't stir anything. The soup is then served in deep bowls – interestingly, there should be only a little bit of broth in each bowl, as most of the soup consists of bread and eggs.