Açorda com Ovo (Portuguese Garlic Bread Soup with Egg)

• 180 g Crusty white bread, preferably day-old
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• 700 ml Vegetable stock, hot
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 15 g Fresh coriander
• 2 Egg
• 2 tsp White wine vinegar

1. Tear the bread into bite-sized pieces. Thinly slice the garlic and roughly chop the coriander, keeping a little back for serving.
2. Warm the olive oil in a saucepan over low heat, then add the garlic and cook for 1 minute until fragrant but not coloured. Pour in the hot vegetable stock, add the salt and pepper, and bring to a gentle simmer.
3. Stir in the bread and most of the coriander, then simmer for 2 to 3 minutes, stirring, until the bread softens and the soup turns thick and spoonable. If it looks too thick, add a splash more stock and keep it at a gentle simmer.
4. With the soup barely simmering, make two small hollows and crack an egg into each. Cover and poach for 2 to 3 minutes until the whites are set and the yolks are still runny.
5. Turn off the heat and stir in the white wine vinegar. Ladle into bowls, making sure each bowl gets an egg, and finish with the reserved coriander.

Made this recipe? Rate it — a comment is optional.