Açorda Alentejana (Portuguese Bread and Garlic Soup)

Ingredients

• •300 g rustic bread, torn
• •6 garlic cloves
• •1 litre water
• •4 eggs
• •1 bunch cilantro, chopped
• •60 ml olive oil

Directions

1. 1Pound the garlic with a good pinch of salt to a paste, then work in the cilantro.
2. 2Divide the paste between four bowls and stir the olive oil into each.
3. 3Bring the water to a bare simmer and poach the eggs three minutes until the whites are set.
4. 4Lift the eggs out and set them aside.
5. 5Pour the hot poaching water into the bowls and stir to loosen the garlic paste.
6. 6Add the torn bread, let it soften for a moment, and lay an egg on each bowl.

💡 Use the poaching water, not fresh. It carries the egg and is what stops the soup tasting like hot garlic water.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.