Cozy Wintery days are far and few between for me. Maui does get a few chilly days however, and it is a welcomed change in the general vibe. Even if it only lasts a day or two, I enjoy throwing on a hoodie or a sweater and making some warm comfort food. One of our family’s favorites is an Italian dish called Zuppa Pavese – soup made Pavia-style – hailing from the city of Pavia in the Lombardy region of Italy.  

My son will actually ask for this meal by name, a rarity in and of itself. He told me that it is his comfort food and I agree there is something very special about this soup. It can be made in about 15 minutes and has only a few ingredients. The combination of these ingredients becomes a magical, hearty soup, only one bowl needed and you will feel full, warm and nourished. Try it yourself and let me know if you like it. 

Zuppa Pavese – pronounced – zoopah pahvesay 


Butter or ghee

Crusty bread – but any bread will do, a piece for each person

Broth – any broth will do, we use chicken bone broth, 2 1/2 cups per person

Eggs – 2 per person

Parmesan Cheese – grated

Ground Nutmeg 

Ground Black Pepper – course

Fresh Cilantro


Melt butter in a saucepan (medium heat) , brown/toast the bread in the butter on each side – put each piece into a soup bowl when it’s done.

In the buttery saucepan add broth, keep on medium to low heat. Add the raw eggs one at a time – you will be poaching them in the broth. It must come to a boil very slowly so that the eggs stay intact. 

While that is coming to a boil, prepare the bread in the soup bowl – sprinkle parmesan and nutmeg on each piece – as much as you like. Pick cilantro leaves (de-stem), and set them aside to add to the soup at the very end. 

Once broth has come to a boil – keep it on a very low boil until the eggs are cooked to your liking. We like our eggs a little soft in the middle. Turn off when eggs are done, and scoop them out immediately and put on top of bread pieces in each bowl. Then pour broth over bread and eggs. Sprinkle your bowl of soup with cilantro leaves and top it all with the black pepper. Bon appetito!