Portuguese coriander and garlic bread soup

Ingredients

• 350 g day-old Alentejo bread
• 1 large bunch coriander
• 4 garlic cloves
• 4 eggs
• 1 litre water or vegetable stock
• 80 ml olive oil
• Salt and pepper

Step-by-step method

1. Pound garlic, salt and coriander leaves into a paste, then add olive oil.
2. Heat water or stock and season lightly.
3. Poach eggs in the hot liquid to a safe preferred doneness; remove and reserve.
4. Divide sliced bread among bowls and add a little coriander paste.
5. Ladle hot broth over bread, let soften briefly and top each bowl with an egg.