Sopa De Pan Para Enfermo
"Bread Soup For The Sick"
From the treasured pages of La Cosina en el Bolsillo No. 4
Written by Antonio Vanegas Arroyo; José Guadalupe Posada
Sopa De Pan Para Enfermo
"Se rebana el pan frío de virote lo más delgado posible y se tuesta en una parrilla, de modo que no quede ni muy blanco, ni muy quemado, sino dorado. En una cazuela se pone poca manteca y cuando esté bien caliente se echan a freír unas rebanadas delgadas de ajo, y ya bien frito éste, se agrega el agüa que se juzgue necesaria para que no quede muy espesa la sopa, sal suficiente, y cuando suelte el hervor se echa el pan, dejándolo que hierva un poco antes que se deshaga. —=(o)=—"
English Translation
"Slice cold virote bread as thinly as possible and toast it on a grill, making sure it is not too pale nor too burnt, but golden. In a saucepan, put a little lard and when it is very hot, fry some thin slices of garlic. Once the garlic is well fried, add the amount of water you think necessary so that the soup does not become too thick, enough salt, and when it starts to boil add the bread, letting it boil a little before it falls apart."
Note on the Original Text
The recipe is written in a conversational, direct style, assuming the cook has basic knowledge and visual cues—the bread is toasted 'not too white, not too burnt', and water is added 'as judged necessary', trusting the reader's intuition. Ingredient amounts are implicit, with quantities interpreted according to family size and need. Some spellings, like 'agüa' for agua, reflect colloquial or period-typical forms. Overall, this style prioritizes adaptability and economy, making do with what’s available and suiting the dish to the ailing or delicate members of the household.
Title
La Cosina en el Bolsillo No. 4 (1913)
You can also click the book image above to peruse the original tome
Writer
Antonio Vanegas Arroyo; José Guadalupe Posada
Era
1913
Publisher
Unknown
Background
Part of the delightful 'Cocina en el bolsillo' series, this charming 1913 cookbook serves up a pocket-sized collection of tempting recipes for a variety of dishes, perfect for culinary explorers of all kinds.
Kindly made available by
University of Texas at San Antonio
This recipe hails from 'La Cosina en el Bolsillo No. 4', published in 1913 in Mexico by Vanegas Arroyo and illustrated by José Guadalupe Posada. This series was designed to be accessible, pocket-sized collections for home cooks, reflecting both traditional and practical cooking for everyday life in early 20th-century Mexico. In a time before industrial convenience foods, such recipes offered simple nourishment—this bread soup was intended for those feeling under the weather, utilizing household staples, and demonstrating how economical, restorative dishes were central to historical Mexican home cooking.
Originally, this soup would have been prepared using a clay or metal cazuela (a wide, shallow cooking pot) over a wood or charcoal stove. Bread was sliced with a simple kitchen knife and toasted on a wire grill or open fire. Garlic was cut by hand, and lard was the preferred fat, rendered at home or bought from the market. The simplicity of the tools reflects the straightforward, resourceful nature of early 20th-century Mexican kitchens.
Prep Time
7 mins
Cook Time
8 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 5 oz stale white bread (such as a small baguette or bolillo; substitute with any rustic white bread)
- 2 cloves garlic, thinly sliced
- 0.5 oz (1 tbsp) butter or lard
- 24 fl oz (3 cups) water
- 1 tsp salt, or to taste
Instructions
- To create this comforting bread soup in the modern kitchen, start by slicing a small baguette (about 5 oz) into the thinnest slices you can manage.
- Toast these slices on a grill pan or in the oven at 350°F until they’re a lovely golden hue—avoid letting them get too pale or dark.
- While the bread is toasting, heat 1 tablespoon (0.5 oz) of butter or lard in a medium saucepan.
- Add 2 garlic cloves, thinly sliced, and gently fry until the garlic is golden but not burnt.
- Pour in about 3 cups (24 fl oz) of water and season with 1 teaspoon of salt, or to taste.
- Bring to a gentle boil.
- Once the water is bubbling, add the toasted bread slices, letting them simmer until softened but not disintegrated, about 2–3 minutes.
- Serve hot for a gentle, restorative meal.
Estimated Calories
180 per serving
Cooking Estimates
Preparing and toasting the bread takes just a few minutes, and cooking the soup is fast. Each serving is light, with basic ingredients making it suitable for a quick, comforting meal.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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