Açorda Alentejana — Garlic & Cilantro Bread Soup with Eggs

Ingredients

• 6 oz stale rustic bread, torn into chunks
• 4 Eggs
• 6 cloves garlic
• 1 large bunch cilantro
• ¼ cup olive oil
• 4 cups boiling water or light broth
• 1 tbsp white wine vinegar
• Salt and black pepper

Method

1. Pound the garlic with a big pinch of coarse salt into a paste, then work in most of the cilantro leaves and the olive oil. A mortar gives a rougher, better texture than a blender.
2. Divide the paste between two deep bowls and pile the torn bread on top.
3. Poach the Eggs in barely simmering water with the vinegar for 3 minutes, until the whites are set and the yolks still run.
4. Pour the boiling water or broth over the bread and garlic and stir once — the bread should soften into a loose, soupy porridge, not dissolve entirely.
5. Slide the poached Eggs on top, add the rest of the cilantro, a slick more olive oil, and a hard grind of pepper. Break the yolks into the soup at the table.