in Portugal, Soup Recipes

Bread soup with garlic and eggs

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Ingredients for 4 servings:

  • 1 vegetable onion(s)
  • 5 garlic cloves
  • 1 chili pepper(s), red, fresh
  • 1 handful of coriander or parsley
  • 225 g farmer’s bread, firm from the day before
  • 3 tbsp olive oil
  • 1.2 liters of chicken broth, boiling
  • 4 eggs
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Connection to Alentejo

Finely chop the onion and garlic clove. Deseed and chop the chili. Chop the coriander or parsley. Crumble the country bread. Gently cook the onion, garlic, and chilies in oil until the onion is soft. Stir in the bread and increase the heat. Stir-fry the bread until lightly browned. Add the stock and reduce the heat. Beat the eggs and stir in the coriander or parsley, salt, and pepper. Serve immediately before returning the soup to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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