Bread Soup Alentejo-Style (Portuguese)

• coarse salt↗1 tablespoon

  (to taste)

• garlic cloves↗4

  coarsely chopped

• olive oil↗1⁄4 cup
• cilantro1⁄2 cup

  finely chopped

• boiling water1 quart
• portugese bread or other dense bread, stale, torn↗4 cups
• eggs↗4

Step-by-step instructions

1. 1

   Mash the garlic with the salt,forming a paste.

2. 2

   In a large bowl,mix the paste with the olive oil and cilantro.

3. 3

   Gradually stir in 1/2 the water.

4. 4

   Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish.

5. 5

   Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry.

6. 6

   Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference.

7. 7

   Break eggs into a small bowl,one at a time, then slide them in the large bowl a making space between the pieces of bread, and allow them to poach in the hot broth.(about 5 minutes.) *Be sure the broth is piping hot so the eggs will cook*.

8. 8

   Ladle the soup into serving bowls, including an egg in each one.

9. 9

   Serve immediately.

10. 10

    NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl.