Bread Soup Alentejo-Style (Portuguese) - cooking recipe

Ingredients

1 tablespoon coarse salt (to taste)
4 garlic cloves, coarsely chopped
1/4 cup olive oil
1/2 cup finely chopped cilantro
1 quart boiling water
4 cups portugese bread or 4 cups other dense bread, stale, torn
4 eggs

Preparation

Mash the garlic with the salt,forming a paste.
In a large bowl,mix the paste with the olive oil and cilantro.
Gradually stir in 1/2 the water.
Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish.
Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry.
Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference.
Break eggs into a small bowl,one at a time, then slide them in the large bowl a making space between the pieces of bread, and allow them to poach in the hot broth.(about 5 minutes.) *Be sure the broth is piping hot so the eggs will cook*.
Ladle the soup into serving bowls, including an egg in each one.
Serve immediately.
NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl.