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 Cuisines > Portuguese cuisine > Search results

Dry soup of garlic and fresh coriander alentejo-style

4 large garlic cloves, peeled and quartered
2 1/2 cups fresh coriander leaves
2 teaspoons kosher or coarse salt
1/3 cup olive oil
6 medium eggs
7 cups boiling water
6 cups day-old Portuguese, French, or Italian bread, cut into 1 1/2 inch chunks (you'll need a loaf 15 to 18 inches long)
1/2 teaspoon freshly ground black pepper

Using a mortar and pestle, gring the garlic, coriander, and salt to paste. Transfer to a large heat-proof bowl and blend in the olive oil. Break the eggs, slide into the boiling water, and poach 2 minutes; lift to paper toweling to drain; reserve the cooking water, keeping it at a gentle boil. Add the bread to the bowl, sprinkle with pepper, and toss well with coriander mixture. Now pour in the reserved egg-poaching water (there will be bits of egg white in it, but no matter) and stir gently to mix. Ease the eggs on top of the soup, distributing them evenly; then sprinkle, if you like, with more minced fresh coriander. Serve from the bowl at table, ladling into heated soup plates and topping each portion with poached egg.
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