Acorda Alentejana (Portuguese Bread Soup)

1. 1

   If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.

2. 2

   Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.

3. 3

   Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.

4. 4

   Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.

5. 5

   Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.

6. 6

   Top the soup with the poached eggs and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.