Bread and Tomato Soup with Poached Eggs (Acquacotta)

In Colle di Val D’Elsa, cookbook author Giulia Scarpaleggia prepared this classic Tuscan soup for us. It is called acquacotta, or “cooked water,” because the thrifty dish originally was made with little more than day-old bread, vegetables and hot water, with eggs poached directly in the mix. Scarpaleggia’s soup was rustic and comforting, yet fresh and light. In our adaptation, we rub the warm toasted bread with a garlic clove before tearing the slices into pieces and placing them in each serving bowl. While we like runny yolks, feel free to let the eggs cook for 8 to 10 minutes for a firmer set.