This recipe for this soup, typical of coastal Tuscany and Lazio, is eaten along the coasts of Tuscany and Lazio.
Break the eggs one by one into a small dish and, holding it close to the surface, slide into the soup. Poach for about 3 minutes. The eggs will sink from sight but rise to the surface when almost fully cooked. The whites should be opaque and the yolks slightly firm but still soft.
Using a skimmer or slotted spatula, lift each egg and slide into a soup bowl. • Top each with a sprinkle of Parmigiano Reggiano and some warm croutons.
Note: In addition to the other garnishes, add small torn strips of prosciutto di Parma to the soup bowls just before serving.