Portuguese Açorda Garlic Bread Soup with Egg

Ingredients

• 4 slices stale crusty bread
• 2 large eggs
• 2 cups vegetable stock
• 3 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 5 garlic cloves, minced
• 1/2 cup chopped fresh cilantro
• 1 tbsp white vinegar
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Tear the stale bread into rough chunks and put them in a large bowl. Stale bread is essential here; fresh bread dissolves into paste instead of holding its shape in the broth.
2. Pound the garlic, the cilantro, and 1/2 teaspoon salt to a rough green paste in a mortar, or chop them together very finely on a board. Work in 2 tablespoons of the olive oil.
3. Scrape the paste into the bowl with the bread and toss so every piece is coated.
4. Heat the remaining oil in a saucepan and cook the onion for 4 minutes until soft, then pour in the stock and bring it to a boil. Season it well.
5. Pour the boiling stock over the bread and garlic paste and stir once. Let it stand for 2 to 3 minutes, until the bread has swollen and softened but is still in visible pieces.
6. Bring a small pan of water with the vinegar to a bare simmer, crack in the eggs one at a time, and poach for 3 minutes, until the whites are set and the yolks still liquid.
7. Beat the acorda briefly with a wooden spoon to bring it together into a thick, porridge-like mass, loosening with hot stock if it is stiff.
8. Ladle into bowls, slide a poached egg into each, and finish with the fresh herbs, a drizzle of olive oil, and lemon wedges.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.