Skip to main content
Bread

Panade Ou Soupe Au Pain

Bread soup made by boiling thinly sliced bread in water, then mixing with egg yolk and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Panade Ou Soupe Au Pain

Ingredients

Directions

Prepare the soup

  1. Boil the water in a pot.

  2. Add the thinly sliced bread and salt to the boiling water; boil for 10 minutes.

Finish and serve

  1. Whisk together the egg yolk and butter in a serving bowl.

  2. Pour the bread mixture into the bowl and stir to combine.

  3. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh bread
Softens into the broth, giving the soup body and a thick, bread-based texture.
Egg yolk
Enriches the soup and thickens it slightly as it combines with the hot broth.
Butter
Adds fat and richness, giving the soup a smooth, silky mouthfeel.

The step that matters

Pouring the bread mixture into the egg yolk and butter. Stirring hot liquid into a raw egg yolk can scramble it if added too fast. Combining it gradually while stirring helps the yolk blend smoothly and thicken the soup without curdling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More bread soup recipes

Chicken 4 See all 87 →

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes