About the Recipe
Acquacotta is a historic soup from the rural Maremma region of southern Tuscany and northern Lazio, created to make use of foraged wild greens, onions, tomatoes, garlic, and stale bread. It is prepared by simmering the vegetables in water, then pouring the hot broth over the bread in a bowl and topping it with a raw egg that cooks in the residual heat and a grating of Pecorino Toscano cheese. Its historical use was as a complete, nourishing meal for rural workers, and it is now a traditional first course of the region.
Ingredients
1/4 cup (60ml) extra-virgin olive oil, plus more for serving
4 medium red or yellow onions (2 pounds; 900g), thinly sliced
5 medium cloves garlic (25g), 4 cloves smashed and 1 left whole, divided
3 ribs celery (6 ounces; 170g), thinly sliced crosswise on a bias
1/2 teaspoon red pepper flakes or more if desired
Kosher salt
1 quart (1L) hot vegetable broth or water, plus more if needed
One 28-ounce (794g) can whole peeled tomatoes in their juices
2 medium sprigs fresh basil
6 to 8 large eggs
Toasted slices of rustic bread (or stale bread), for serving
Grated Parmigiano-Reggiano, for serving
Freshly ground black pepper
Preparation
Step 1
In a large sauté pan or braiser, heat olive oil over medium-high heat until shimmering. Add onion, smashed garlic, celery, and red pepper flakes along with a large pinch of salt and cook, stirring often, until softened and just beginning to brown, about 8 minutes. Add broth or water in small additions (about 1/4 or 1/2 cup at a time) to moisten vegetables and prevent browning, and continue to cook, stirring often and adding more liquid only after it has cooked off and vegetables have begun to fry again, until vegetables are meltingly tender, about 25 minutes.
Step 2
Add canned tomatoes and their juices, crushing them either by hand just before adding or in the pan using a potato masher, making sure to leave some tomato chunks remaining. Thin with additional broth or water as needed (roughly 1 cup) to make a chunky but brothy soup, add basil, and season lightly with salt. Simmer until flavors meld and soup thickens up again, about 15 minutes. Season once more with salt, if needed.
Step 3
Crack eggs and gently slide into simmering soup. Season eggs lightly with salt, cover pan, and cook until whites are set and yolks are still runny, about 5 minutes. Discard basil sprigs. Meanwhile, rub toasts with remaining clove of garlic, then arrange toasts in serving bowls. When eggs are ready, gently ladle soup and eggs (it will be thick and chunky, more stew than soup) onto toasts. Garnish with a drizzle of olive oil, grated cheese, and freshly ground black pepper. Serve.