Açorda Alentejana

Method

1. 1

   Pound garlic, cilantro stems and salt to a paste; loosen with the olive oil in the serving bowl.

2. 2

   Poach the eggs in the simmering stock; lift out.

3. 3

   Pour the hot stock over the paste, add bread, rest 2 minutes.

   💡 The bread should drink but not dissolve — al dente sops, if such a thing is allowed.

4. 4

   Top with eggs and cilantro leaves; break the yolks into the broth at the table.