Alentejo Bread & Egg Soup (Acorda Alentejana)

TO MAKE THE BROTH

Step 1: Place the chicken broth, garlic, cilantro, and olive oil in a saucepan. Bring it to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes. Strain the broth and return it to the pot.

TO MAKE THE SOUP

Step 2: Place the chopped garlic, salt and pepper to taste, lemon rinds, and cilantro in a food processor and process until just smooth. With the machine running, drizzle in 3 tablespoons of olive oil. Scrape the mixture into a bowl and set aside.

Step 3: Bring the strained broth to a simmer and poach the eggs in the broth for 2 minutes. Remove with a slotted spoon and set aside.

Step 4: To serve, place the blended mixture into the bottom of a serving bowl. Lay a slice of toasted bread on top of the purée. Top the bread with a poached egg, and ladle the hot broth over the eggs.

Step 5: Garnish with chopped cilantro and serve immediately.