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1
Preheat the oven to 350F.
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2
Place the bread cubes in a medium bowl and drizzle 2 tablespoons of the olive oil over them.
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3
Season with salt and pepper and toss to coat with the oil.
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4
Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes.
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5
Remove from the oven and set aside.
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6
Fill a bowl with ice and water.
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7
Bring a saucepan of water to a simmer over medium heat, add the vinegar and mix well.
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8
Break each egg into a cup or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them.
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9
Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes.
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10
Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes.
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11
Transfer to a plate lined with paper towels and cover loosely with foil.
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12
In a large saucepan, heat the remaining 1/4 cup olive oil over low heat.
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13
Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes.
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14
Slowly stir in the chicken stock and season with salt and pepper.
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15
Add the cilantro leaves just as you are ready to serve.
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16
Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top and serve.
