Acorda Alentejana / Alentejo Bread and Garlic Soup

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Mince the garlic and mix with the salt in a soup pan.
2. Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
3. Heat a separate pan of water and gently drop in your eggs to poach them.
4. 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.