Prep 5 mins
Cook 20 mins
I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.
- 4 garlic cloves
- 1 teaspoon salt
- 1⁄2 cup olive oil
- 4 tablespoons fresh coriander, chopped (cilantro)
- 1 pint boiling water (2 cups)
- 4 slices whole wheat bread
- 4 eggs (poached)
- Mince the garlic and mix with the salt in a soup pan.
- Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
- Heat a separate pan of water and gently drop in your eggs to poach them.
- Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.
Hi, just for your info - I'm half portuguese and I can reliably inform you that this soup is definitely supposed to be served hot!
This was good how I adapted it but was too salty. I only used 2 tbsp olive oil and sauteed the garlic and salt in it, then I added chicken broth instead of water, brought it to a boil, turned off the heat and stirred in the cilantro and added baby spinach leaves. I used toasted whole wheat bread to top it and the poached eggs. I sprinkled black pepper over the eggs. Pretty good overall but I'd only used 1/4 tsp salt next time. Made for the Please Review tag game.