Chilean bread soup, sometimes also known as “poor man’s soup,” is undoubtedly a staple dish throughout the country that adapts well to the possibilities of each environment.
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How to make Chilean Bread Soup?
Homemade bread soup is a simple dish, prepared with basic and economical ingredients commonly found in most households, such as eggs, potatoes, or onions.
Nutritional facts
Each serving of Chilean bread soup contains approximately 230 kcal, 30 g of carbohydrates, 8 g of fats, 8 g of proteins, 4 g of fiber, 3 g of sugars, 120 mg of cholesterol, and 320 mg of sodium.
Bread Soup or “Poor Man’s Soup”
Preparation: 10 minutes
Cooking: 15 minutes
Servings: 6 people
Ingredients
- 3 stale breads
- 2 garlic cloves
- 2 eggs
- 1 potato
- Sunflower oil
- Water
Preparation
- In a medium pot, boil about 2 liters of water and add the peeled potato. Cook for about 20 minutes until tender, then turn off the heat. Without removing the potato from the water, mash it with a fork until completely broken down. Season with salt and pepper to taste, and stir to combine.
- Add the bread, torn into small pieces, along with the oil and finely chopped or crushed garlic cloves. Stir everything with a wooden spoon and cook over medium heat for about 10 minutes.
- Turn off the heat and add the beaten eggs. Cover the pot and let it sit for a couple of minutes so the eggs cook in the hot broth. Serve the bread soup immediately in deep plates or bowls, while still hot.
What is the origin of Soups?
Although it is impossible to pinpoint a specific period or culture responsible for the invention of soup, its origins are believed to be linked to the advent of pottery during the Neolithic era, with early written references found in the Code of Hammurabi.
Did you know?
Bread soup, also known as “poor man’s soup,” was a very common dish in communal dining halls and churches during the economic depression caused by the nitrate crisis in the early 20th century.
