Acorda Alentejana (Portuguese Bread Soup) - cooking recipe

Ingredients

1 lb sturdy rustic-style bread, stale if possible and torn into 1 to 2 nch chunks
4 garlic cloves, peeled
1 bunch cilantro, washed and roughly chopped
1/2 teaspoon salt
6 cups water
4 eggs
4 tablespoons olive oil
black pepper, to taste

Preparation

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.