Sopa a Alentejana – Suppe Nach Alentejo-Art

Cut the bread slices into large pieces. Pluck the coriander leaves from the stems and chop them finely, chop the garlic as well and mix with coriander, salt and olive oil. Put the bread in a soup tureen and sprinkle with the herb and oil mixture. Bring 1 l of water to the boil. Pour in the eggs and poach for 3 minutes, set aside. Pour boiling hot water over the bread in the soup tureen and stir with the ingredients. Carefully add the eggs to the soup and season it lightly with salt. Cover and simmer for 5 minutes.

Note: In Portugal they use pao caseiro, white rural sourdough bread.

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