Açorda Alentejana (Garlic Bread Soup)

Instructions

1. 1Cut the 8 slices Crusty Bread into 2.54 cm pieces. Peel and mince the 6 cloves Garlic.
2. 2In a large heavy-bottomed pot, heat the 4 tablespoons Olive Oil over medium heat, about 175°C. Add the minced garlic and cook for 1 minute, stirring constantly, until it smells fragrant but has not browned.
3. 3Pour in the 4 cups Water, add the 1 teaspoon Salt and the 0.5 teaspoon Black Pepper. Bring the mixture to a rolling boil over high heat.
4. 4Add the 2.54 cm pieces of Crusty Bread to the boiling water. Cook for 5 minutes, stirring occasionally, until the bread pieces have softened and absorbed most of the water.
5. 5Stir in the 0.25 cup Fresh Cilantro.
6. 6If using, crack one egg into each serving bowl. Gently place the bowls back into the pot, or cover the pot and let the eggs poach in the hot soup for 1-2 minutes, or until the egg whites are set and the yolks are still runny. Serve immediately.

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