Acquacotta with garlic crostini

Much more than cooked water as its name suggests, this Tuscan soup from Theo Randall is full of vegetables and enriched with poached eggs
By Theo Randall
Acquacotta with garlic crostini
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 2 sticks celery, chopped
  • 1 small carrot, chopped
  • 1/2 red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 tsp thyme, leaves
  • 50 g dried porcini mushrooms
  • 150 g plum tomatoes, deseeded and chopped
  • 500 ml water
  • 1 tbsp chopped parsley

For the crostini

  • 4 slices ciabatta bread
  • 1 cloves garlic
  • olive oil

To serve

  • 2 poached eggs


1. Heat the olive oil in a large saucepan and gently fry the celery, carrots and onion with the garlic and thyme for 10-15 minutes until softened.

2. While the vegetables cook, soak the dried porcini in just enough water to cover them for 15 minutes, or until softened and swollen. Drain the mushrooms, reserving the soaking water and roughly chop. Add to the softened vegetables along with the mushroom liquor and cook for 5 more minutes.

3. Stir in the tomatoes and cook for 10 more minutes until they begin to break down and have lost some of their moisture, then pour in the water and bring to a gentle simmer. Add the parsley and a little seasoning, then carefully crack the eggs into the soup and poach slowly for 2-3 minutes until cooked.

4. For the crostini: heat a grill to high and toast the ciabatta bread until golden, then rub with garlic and drizzle over a little olive oil.

5. Divide the soup between two bowls, making sure theres an egg in each, and serve with the ciabatta toasts.

Rate This Recipe