Alentejo garlic and coriander bread soup

Alentejo garlic and coriander bread soup. plain bread, without eggs, dairy or animal fat, weighed without shell, Raw garlic.

Escola de Turismo e Hotelaria de Lisboa / Maria de Lourdes Modesto — adaptação

10 + 10 min · 4

Ingredients

• 320 g plain bread, without eggs, dairy or animal fat
• 200 g weighed without shell
• 20 g Raw garlic
• 25 g Fresh coriander leaves
• 40 g Olive oil
• 1000 g water retained in recipe; excludes discarded cooking water
• 4 g Table salt
• 0.5 g Ground black pepper

Preparation

1. Slice the bread. Crush peeled garlic with salt and most of the fresh coriander, then mix with the olive oil.
2. Bring the measured water to a gentle simmer. Crack four eggs into separate cups, slide into the water and poach for 4–5 minutes until the whites are set.
3. Lift eggs out. Mix the hot poaching water into the garlic paste. Divide bread between bowls, pour over broth and top each with an egg, pepper and remaining coriander.