Alentejo bread soup
Rustic Alentejo bread with a hot garlic, coriander and olive oil broth and poached eggs.
⏱ Estimated time: 25 minutes🍽 Servings: 4🇵🇹 Portugal
Ingredients
- 350 g day-old rustic country bread
- 4 eggs
- 4 garlic cloves
- 1 small bunch fresh coriander
- 800 ml water
- 5 tbsp olive oil
- Salt to taste
Step-by-step method
- Pound garlic, coriander and salt in a mortar to make a fragrant paste.
- Transfer the paste to a serving bowl and stir in the olive oil.
- Bring the water to a gentle boil and poach the eggs until the whites set and the yolks reach your preference.
- Pour the hot poaching liquid over the garlic-coriander paste and mix.
- Divide sliced bread among bowls, pour over the broth and top each serving with a poached egg.
✦ Cooking tip
Use sturdy day-old bread so it absorbs the broth without dissolving.
A home-style version; regional and family variations are common. Check cooking times and food doneness before serving.