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Bread Soup, or Panada

A soup made from bread crusts simmered in stock, seasoned, enriched with 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, or Panada

Ingredients

Directions

Prepare

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

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

Simmer and finish

  1. Simmer on low heat for 1 hour, stirring occasionally.

  2. Before removing from heat, mix in the butter and let it boil for a few minutes.

  3. Remove from heat, gently beat the egg yolk, and add it to the soup.

  4. 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 break down into a thick, soft body for the soup.
Stock
Provides the liquid that softens the bread and forms the soup's base flavour.
Butter
Adds richness and a smooth, silky mouthfeel to the finished soup.
Egg yolk
Thickens the soup and gives it a richer, creamier texture when added off the heat.

The step that matters

Adding the egg yolk. Egg yolk thickens by gently setting. If the soup is too hot when the yolk goes in, it can scramble into small curds instead of enriching the soup evenly, so it is added after removing from heat.

“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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