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Bread Soup, Oy Panada

Bread soup made with crusted bread, stock, butter, egg yolk, and milk or cream.

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

Bread Soup, Oy Panada

Ingredients

Directions

Prepare

  1. Break the bread into small pieces and place them in a saucepan.

  2. Pour the stock over the bread and season with salt and pepper.

Cook

  1. Simmer on low heat for 1 hour.

  2. Mix with a wooden spoon.

  3. Let it boil for a few minutes.

  4. Remove from heat.

Finish and serve

  1. Gently beat the egg yolk.

  2. Add the beaten yolk to the soup.

  3. Serve hot.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread crusts
Soak up the stock and thicken the soup as they break down.
Stock
Provides the liquid base and savory flavor of the soup.
Fresh butter
Adds richness and a smooth, rounded mouthfeel.
Egg yolk
Enriches and thickens the soup when gently added off the heat.

The step that matters

Adding the beaten yolk. Egg yolk thickens by gentle heat; if the soup is boiling when it goes in, the yolk can scramble and turn grainy. Removing the pan from heat first helps keep it smooth.

“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.

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