Açorda Alentejana (Bread Soup)

Ingredients

• 8 cups Day-Old Crusty Bread (torn into pieces)
• 4 cloves Garlic (minced)
• 1/2 cup Cilantro (chopped)
• 1/4 cup Olive Oil
• 4 cups Boiling Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 large Eggs (optional, poached)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, place the 8 cups of Day-Old Crusty Bread, torn into pieces.
2. 2In a 3-quart heavy-bottomed pot, heat the 1/4 cup of Olive Oil over medium heat (176.7°C/175°C). Add the 4 cloves of Garlic, minced, and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic brown.
3. 3Carefully add the 4 cups of Boiling Water, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper to the pot. Stir to combine and bring the mixture to a simmer. A simmer is when small bubbles rise gently to the surface.
4. 4Pour the hot broth from the pot over the 8 cups of torn bread pieces in the large bowl. Let the bread soak for 5 minutes, or until it has softened and absorbed most of the liquid.
5. 5Stir the 1/2 cup of chopped Cilantro into the softened bread mixture. Ensure the cilantro is evenly distributed.
6. 6If using, poach the 4 large Eggs separately. To poach an egg, bring water to a gentle simmer in a small saucepan. Crack an egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes until the white is set and the yolk is still runny. Carefully remove with a slotted spoon.
7. 7Ladle the Açorda Alentejana into bowls. If desired, top each serving with a poached egg.

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