Açorda Alentejana (Bread and Garlic Soup)

Method

1. 1

   Bring the vegetable stock to a gentle simmer in a pot.

2. 2

   Meanwhile, pound the garlic, cilantro stems and a pinch of salt to a rough paste in a mortar (or mince very fine).

3. 3

   Spread the paste in the bottom of the serving bowls and loosen it with the olive oil.

4. 4

   Poach the eggs in the simmering stock until the whites are set but the yolks stay runny, about 3 minutes; lift out with a slotted spoon.

   💡 Keep the stock at a bare simmer, not a boil — a rolling boil shreds the whites.

5. 5

   Pour the hot stock over the garlic-cilantro paste in the bowls, stirring to dissolve it.

6. 6

   Add the torn bread and let it rest 2 minutes to soak without turning to mush.

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

7. 7

   Top each bowl with a poached egg and the cilantro leaves; break the yolks into the broth at the table and eat immediately.