By: JESSICA RHOADES
Staff Writer
Ingredients
- lb sturdy rustic-style bread, stale if possible and torn into 1 to 2-inch chunks, 4 garlic cloves, peeled
- 1 bunch of cilantro, washed and roughly chopped
- 1⁄2 teaspoon salt
- 6 cups water
- 4 eggs
- 4 tablespoons olive oil
- black pepper, to taste
Directions
- If the bread isn’t already stale, spread the chunks on a baking sheet and dry out in a 250-degree F oven for about an hour.
- Process the garlic, cilantro, and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
- Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
- Pour the still-boiling water (don’t worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
- Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
- Top the soup with the poached eggs and serve immediately
