Açorda Alentejana is one of the most recognizable soups in Portuguese cuisine, originating in Alentejo. It is a very unique soup which combines bread soaked in delicious broth with cilantro and a poached egg on top. It is one of my favorite soups because it is both immensely flavorful as well as healthy and hearty at the same time. It is the great soup soup for just about any occasion and is always sure to impress.

*Serves 3-4*
Ingredients:
For the Broth:
8 cups chicken broth
8 garlic cloves chopped
6 fresh cilantro sprigs
1.5 tablespoons olive oil

For the Soup:
6 garlic cloves, chopped
Salt and pepper to taste
1 lemons rinds
1/2 cup coarsely chopped fresh cilantro
1.5 tablespoons olive oil
4 eggs
4 slices bread
1 tablespoon chopped cilantro to garnish

Directions:
1) For the broth, add the chicken broth, garlic, cilantro, and olive oil in a saucepan
2) Bring it to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes. Strain the broth and return it to the pot.
3) For the soup, place the chopped garlic, salt and pepper to taste, lemon rinds, and cilantro in a food processor until just smooth. With the machine running, drizzle in 3 tablespoons of olive oil. Scrape the mixture into a bowl and set aside.
4) Bring the strained broth to a simmer and poach the eggs in the broth for 2 minutes. Remove with a slotted spoon and set aside.
5) To serve, place the blended mixture into the bottom of a serving bowl.
6) Lay a slice of toasted bread on top of the purée.
7) Top the bread with a poached egg, and ladle the hot broth over the eggs.
8) Garnish with chopped cilantro and serve immediately.