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Australian Gourmet Traveller Italian soup recipe for stracciatella

By Andy Harris
  • Serves 4
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This classic Italian soup is enriched with eggs and saffron to make for instant luxe.


  • 2 free-range eggs
  • ¼ cup finely grated parmesan, plus extra for serving
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 litre chicken stock
  • 1 tsp saffron threads, soaked in ½ cup warm water
Parmesan toasts
  • 4 slices ciabatta or similar bread
  • 2 tbsp extra-virgin olive oil
  • 20 gm freshly grated parmesan (¼ cup)


  • 1
    To make parmesan toasts, preheat oven to 200C. Drizzle ciabatta slices with olive oil and sprinkle with parmesan. Season with freshly ground black pepper. Place on a baking tray and bake for 5 minutes or until golden brown. Remove from oven and transfer to a plate until ready to serve.
  • 2
    Combine eggs, cheese and parsley in a small bowl and whisk together.
  • 3
    Bring stock to the boil in a medium saucepan. Stir in saffron and saffron liquid. Add egg mixture in a thin stream, whisking constantly. Reduce heat and simmer for 2 minutes. Season with sea salt and freshly ground black pepper and serve with parmesan toasts and extra parmesan on the side.
  • Author: Andy Harris