Portuguese Garlic & Bread
Soup Back
to Recipe Archive
This spicy soup is redolent of cooked and chopped raw garlic.
Traditionally, it's made simply with water instead of broth, but
that seems a bit foreign to American palates. Make this when you
have a cold or on one of those drippy gray winter days and you'll
feel better very immediately.
20 cloves garlic, peeled and smashed with the flat of a knife
8 cups vegetable broth or chicken broth
1 cup cilantro leaves and stems
2 tsp. coarse salt
¼ cup fruity olive oil
6 thick (3/4 inch) slices day-old country white, sourdough, light
whole wheat bread or yeasted cornbread
6 large eggs, cold
Freshly ground black pepper and chopped cilantro, for garnish
Olive oil, for drizzling
Combine 15 cloves of garlic in a large saucepan and the broth
over medium-high heat and bring to a boil. Reduce the heat and
simmer for 20 minutes. Strain and return to the pot.
Meanwhile, coarsely chop the remaining 5 cloves of garlic. In
a food processor or with a mortar and pestle, pound the garlic,
cilantro, and salt until a paste forms. Stir in the olive oil.
Set aside.
Toast the bread in a toaster or broiler and cut into ¾
inch strips.
Bring the garlic broth just to a simmer. Break the eggs, one
at a time, into a cup and slide into the broth. Poach for 2 minutes,
then transfer to paper towels with a slotted spoon.
To serve, divide the cilantro puree among 6 soup bowls. Place
the bread on top and pour in the garlic broth. Top each with a
poached egg, sprinkle with pepper and cilantro and drizzle with
olive oil. Serve immediately.
Serves 6
Complements of Cooking with Artisan Bread by Gwenyth Bassetti
and Jean Galton.
