Imagine a soup that has never been cooked from scratch. Day after day, year after year, new ingredients and water are added to a huge cauldron, and the broth continues to simmer. As incredible as it may sound today, a similar practice existed in Plovdiv centuries ago.
During the tour dedicated to the city’s Ottoman heritage, our guide Iliya told us about a curious place under the hills where, according to historical records, the so-called “eternal broth” was prepared. This was Gavaz Khan – the only known akhchinitsa (large public kitchen) in Plovdiv at the time.
The very idea of the “eternal broth” originates from Medieval Europe. Instead of lighting a fire and cooking from scratch every day, households and inns would keep a permanent pot on the hearth. Water, bones, vegetables, cereals and other available products were added to it. Over time, the taste became richer, and the food could feed dozens of people.
Gavaz Khan was built in the 15th century and remained an important part of the city’s life for centuries. Later, between 1857 and 1873, the building also housed the first friendly bookbinding shop of Hristo G. Danov.
The story of the “eternal soup” is not unique to Plovdiv. Historical information tells of pot-au-feu in the French city of Perpignan, which was maintained from the 15th century until World War II. There are also legends about Norman taverns with cauldrons over 300 years old, although historians accept these stories more as part of local folklore.
What is even more curious is that a similar practice still exists today. In Bangkok, there is the famous Wattana Panich restaurant, where the broth has been boiled and refilled continuously for more than 45 years. In Japan, some establishments have been keeping their traditional oden stews in a constant state since the period after World War II.
Although it may sound strange at first glance, such a broth is safe to consume. Constantly maintaining a high temperature does not allow the development of dangerous bacteria, and before serving, the soup must be boiled.
Today, only historical memories remain from Gavaz Khan. But the story of its “eternal broth” reminds us that Plovdiv hides not only ancient ruins and Renaissance houses, but also curious culinary stories that sound almost unbelievable to modern man.
