Zuppa pavese

{{Short description|Italian soup}}

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| name = Zuppa pavese

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| alternate_name = Zuppa alla pavese

| country = Italy

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| course = Primo (Italian course)

| type = Soup

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| serving_size = 100 g

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Zuppa pavese or zuppa alla pavese is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmesan.Elizabeth David, Italian Food, 1954, p. 53 Usually in Lombardy either Grana Padano or Granone Lodigiano are used.

A legend claims that it was created by a peasant girl who added an egg to soup for King Francis I of France while he was being held prisoner after the Battle of Pavia.{{Cite book |last=Root |first=Waverley Lewis |title=The Food of Italy |last2=Chamberlain |first2=Samuel |date=1977 |publisher=Vintage Books |isbn=978-0-394-72429-4 |location=New York |pages=300}}

One way of preparing it is to place fried bread in a soup plate with cheese and a raw egg yolk on top. The hot broth is then poured over it, cooking the egg lightly.

In May 2015, zuppa pavese has officially entered the list of traditional agro-food products of the Lombardy region.