A thick, celebratory Piuran soup bound with soaked French bread and a deeply worked broth. It carries chicken offal, noodles, and the sweet-salty contrast of raisins and black olives. Creamy, bold, and deeply comforting.
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Boil the eggs in part of the water for 10 minutes, until firm; cool, peel, and set aside. At the same time, tear the French bread into pieces and soak it with the remaining hot water until fully softened.
Clean and cut the chicken offal into medium bites. Add it to a pot with the chicken stock, bay leaves, and half the salt; simmer gently for 20 to 25 minutes, until tender and the broth tastes developed.
While the broth simmers, heat the vegetable oil and cook the red onion with the bell pepper for 6 minutes, until soft and sweet. Add the yellow chili, ground garlic, ají panca paste, cumin, and pepper, and cook for 3 more minutes, until the sofrito looks glossy.
Transfer the sofrito into the pot and stir it into the broth. Add the broken spaghetti and cook for 6 to 8 minutes, until al dente; stir occasionally so it does not stick to the bottom.
Blend the soaked French bread into a rustic cream. Add it gradually to the soup and cook for 8 to 10 minutes, stirring gently, until thick enough to coat a spoon without feeling heavy.
Add the raisins, black olives, dried oregano, and the remaining salt. Cook for 2 more minutes, just long enough for the sweetness and briny notes to enter the broth without breaking the soup.
Cut the boiled eggs into quarters and serve them over the soup while it is very hot. It should be thick, creamy, and visibly studded with offal, noodles, raisins, and olives.
