This soup is known as açorda à alentejana in its native Portugal. Though this is a vegetarian variation, it’s also traditionally made with different types of fish and shellfish. Try to use Portuguese bread if you can find it, and use the best olive oil you have in your kitchen.
Garlic, Cilantro & Bread Soup.
- 2 Kaiser rolls, cut into 1-inch cubes
- 4 Cups roughly chopped cilantro (with stems)
- 7 Cloves garlic
- 1 Large green bell pepper, stemmed, seed and roughly chopped
- 1 Serrano pepper, stemmed, seeded and roughly chopped
- Coarse salt and freshly ground pepper
- 1/2 Cup olive oil
- 8 Cups vegetable stock
- 4 Eggs, lightly beaten
1 Preheat oven to 300 degrees F. Arrange bread in a single layer on a baking sheet. Bake for 10-15 minutes, stirring halfway through, until bread is golden brown. Transfer bread to a medium bowl and set aside.
2. Add cilantro, garlic and peppers to a food processor. Season with salt and pepper, and pulse until the mixture is roughly chopped. With the food processor running, add oil in a steady stream until incorporated and the mixture becomes a smooth paste. Measure out 1/2 cup of the paste and add to bread cubes; toss to coat the cubes well.
3. Place remaining cilantro paste in a 6-quart saucepan. Over medium heat, cook for 2-3 minutes, or until the paste is fragrant. Pour in stock and bring to a boil. Drizzle the eggs slowly into the stock mixture, stirring constantly, for about 1 minute. The eggs should be just set. Remove saucepan from heat, stir in bread. Serve.
Recipe Credit: Saveur.