🇮🇹 Italy · Food
Acquacotta Maremmana (Maremma Shepherd's Soup)
By eatmundo · July 7, 2026
🇮🇹 ITAcquacotta, meaning "cooked water," is a rustic and heartwarming soup from the Maremma region of Tuscany, historically a staple for shepherds. This simple yet flavorful dish layers seasonal vegetables, broth, poached eggs, and a slice of stale bread, creating a satisfying and deeply comforting meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons (45ml) of extra virgin olive oil over medium heat. Add 1 large onion, finely chopped, and cook gently for about 8-10 minutes until translucent and softened, stirring occasionally to prevent browning.
- 2
Add Vegetables: Stir in 2 cloves of garlic, minced, along with 2 stalks of celery and 2 medium carrots, both finely diced. Sauté for another 5 minutes until the vegetables start to soften and become fragrant. Do not let the garlic burn.
- 3
Incorporate Tomatoes and Potatoes: Add 400g of crushed canned tomatoes and 2 medium potatoes, peeled and diced into 1.5 cm (½ inch) cubes. If using, include 100g of wild mushrooms (such as porcini or cremini), sliced. Cook for 5 minutes, allowing the flavors to meld, stirring occasionally.
- 4
Simmer the Broth: Pour in 1.5 liters of good quality vegetable broth (or water for a more traditional, leaner version). Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the potatoes are tender. Season with salt and freshly ground black pepper to taste.
- 5
Poach the Eggs: Carefully crack 4 large eggs directly into the simmering soup, spacing them out gently. Cover the pot again and let the eggs poach for about 4-6 minutes, or until the whites are set and the yolks are still runny, to your preference.
- 6
Assemble and Serve: While the eggs are poaching, place a thick slice of stale country bread (about 1.5-2 cm or ¾ inch thick) into the bottom of each of 4 deep serving bowls. Ladle the hot soup over the bread, ensuring each bowl gets a perfectly poached egg.
- 7
Garnish and Enjoy: Finish each bowl with a generous sprinkle of freshly grated Pecorino Romano cheese and a few torn fresh basil leaves. Drizzle with a final touch of extra virgin olive oil for richness. Serve immediately, enjoying the rustic layers of flavor.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?+
Absolutely! If fresh, ripe tomatoes are in season, use about 600g (1.3 lbs), peeled and chopped. They will add a wonderfully vibrant flavor.
What kind of bread is best for Acquacotta?+
Stale, crusty country bread or Tuscan bread (pane toscano) is ideal as it absorbs the broth without disintegrating too quickly, adding texture and substance.
Can I make Acquacotta vegetarian/vegan?+
For a vegetarian version, simply ensure your broth is vegetable-based. For vegan, omit the eggs and Pecorino, and you can add more vegetables or beans for heartiness.
What if I don't have Pecorino Romano?+
While Pecorino offers a distinctive salty tang, you can substitute with grated Parmesan cheese for a milder, nutty flavor, or skip cheese entirely for a dairy-free option.
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