Açorda Alentejana — Portuguese Bread Soup with Cilantro and Garlic

Do not cut the stale bread with a knife; tear it by hand into large, walnut-sized pieces. The torn edges absorb water better. Keep the crust, too—it is the only firm bite in the soup. Divide the pieces evenly among four deep bowls.

Put the cilantro leaves and thin stems, garlic, and coarse salt in a mortar. Pound until you have a dark green, fibrous paste. Do not use a food processor: it cuts the herbs, while a mortar crushes them and releases their aromatic oils. You can taste the difference in the soup.

Bring a wide pot of water to a boil, then lower the heat until the surface barely trembles. Crack the eggs one at a time into a small bowl and gently slide them into the water. Cook for 3 minutes, until the whites are set but the yolks remain runny. Lift them out with a slotted spoon and set aside; this water will become the soup broth, so do not discard it.

Bring the pot back to a full boil. Divide the boiling water among the bowls, pouring it over the bread. Stir two or three times with a spoon: the bread will absorb the water and begin to soften, while the cilantro paste releases its aroma into the broth. Lukewarm water will not work; the bread will remain in pieces.

Place a poached egg in the center of each bowl and drizzle with a few drops of olive oil. Taste and add salt if needed. Serve immediately: each person breaks the yolk with a spoon and stirs it into the soup to thicken the broth.