This soup is one of the most popular soups found in Portugal.  It is a simple peasant soup which combines bread soaked in a delicious coriander based broth served with a poached egg on top.

Serves 4

Ingredients

Broth

2 litres chicken stock

8 garlic cloves, finely chopped

6 sprigs fresh coriander

2 Tbsp olive oil

Soup

6 garlic cloves, chopped

Salt and pepper to taste

1 lemon, 3 strips of rind

½  cup fresh coriander, coarsely chopped

1-2 Tablespoon olive oil

4 eggs

4 slices bread

1 tablespoon chopped coriander to garnish

Method

Begin by making the broth.  Add the chicken stock, garlic, coriander and olive oil in a saucepan.

Bring it to the boil then reduce to a gentle simmer for 15-20 minutes.  Remove and strain, discarding the garlic and coriander.

To make the soup, blend together the garlic, lemon rind and coriander until a smooth paste. Remove and set aside.

Toast the bread and warm 4 bowls.

Place a slice of toast in each bowl, spread over a generous spoon the coriander paste.

Reheat the broth, season with salt and pepper and poach the eggs in the hot broth for 4 minutes or until the eggs are cooked to your liking. Remove the eggs and place onto the toasted bread.

Ladle over the hot broth and sprinkle over a little more coriander.