Have you heard of this zurrukutuna soup before? It is a deliciously chunky and thick Basque bread soup with chunky bits of salt cod and eggs! And it is to die for…
Are you fond of the texture of porridge?
Then you will also love my zurrukutuna recipe!
Well this strange looking dish is actually a classic Basque soup. And it contains (old) bread, eggs and chunks of dried salt cod mainly.
There are quite a couple of versions of this soup though because some really look more like a smoky tomato and bread stew. Other chefs already mix the egg yolk into the soup and serve it with no garnish whatsoever.
Which might make this delicious soup look quite unappetizing to be very honest.
My challenge right here was to make this zurrukutuna soup look a little more appealing though. As you can see I served the egg yolk on top of the hot soup. Just open it up with your spoon, and then let that delicious yolk ooze out.
This makes it way more creamier, believe me!
Don’t let that raw egg yolk put you off, it really adds to this dish.
Easy Zurrukutuna (Basque Bread Soup)
I am also using fresh bread for this soup.
However is it also a great way to turn old stale bread into another meal again. I have talked about it many times here on my blog. Lots of soups are good examples of poor people food. And how to make old ingredients edible again.
And this zurrukutuna is no different.
Old bread, water, garlic, dried fish and an egg. Very simple ingredients and scraps even. But it you put them together, you end up with yet another filling meal.
Do you love salt cod soups?
Then check out my tomato and salt cod chowder as well!
Easy Zurrukutuna Bread Soup Recipe
Have you heard of zurrukutuna soup before? It's a deliciously chunky Basque bread soup with bits of salt cod and eggs! To die for...
- 9 oz bread (250 g), diced
- 5 cups vegetable stock (1,2 l)
- 9 oz salt cod (250 g), fresh or frozen
- 4 canned piquillo peppers
- 4 medium garlic cloves chopped
- ½ small red onion chopped
- 3 tbsp fresh parsley chopped
- 4 large eggs separated
- 3 bay leaves
- 1 red chili
- 3 tbsp olive oil
- Place the (frozen) salt cod in cold water in a deep bowl or dish. Then put the fish in the fridge and let it soak for 8 to 10 hours. Refresh the water once somewhere midway the soaking process.
Then drain it and pat in dry with kitchen paper. Put it aside until needed later. Add the chopped garlic and onion, bay leaves and some olive oil to a large pan.
- Place the pan over medium heat until hot and then gently fry the onion and garlic for 4 minutes. Add the diced bread and chili pepper.
- Turn the heat high and stir fry the bread for 4 minutes until a little browned. Then add the vegetable stock. Season with a pinch of pepper.
- Stir and bring the bread soup to a boil. Then turn the heat lower and cook the soup for 10 minutes. In the meantime dice the cod up and slice the pimiento peppers. Add them to the bread soup.
- Take the pan off the heat and cover. Let the cod poach in the warm soup for 5 more minutes. Stir in the chopped parsley.
- Then place the soup back over medium-high heat and stir in the egg whites.
- Check the seasoning of the soup and add extra pepper or salt to taste. Scoop the soup onto deep plates and top with an egg yolk. Sprinkle with extra pepper and chopped parsley. Serve hot.