A warm, crusty baguette is the soup’s faithful companion—but let’s get specific. Sourdough with a thick, chewy crust is ideal because it holds up to dipping without turning to mush.
For a sweet twist, slather honey-whipped butter on a slice of brioche. The honey echoes the soup’s natural sweetness, making every bite feel like a little reward. Or go savory with rosemary focaccia dunked in olive oil.
Don’t underestimate cornbread. Its crumbly, slightly gritty texture is a brilliant contrast, and a pat of butter melting on top is pure poetry. Yes, I said poetry about bread. That’s how good it is.
