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

Instructions

1. Mash the garlic with the salt,forming a paste.

2. In a large bowl,mix the paste with the olive oil and cilantro.

3. Gradually stir in 1/2 the water.

4. Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish.

5. Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry.

6. Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference.

7. 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*.

8. Ladle the soup into serving bowls, including an egg in each one.

9. Serve immediately.

10. NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl.