Ingredients for Acorda Alentejana Alentejo Bread And Garlic Soup
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh coriander, chopped, plus extra for garnish (optional)
- 6 cups water
- 2 thick slices whole wheat bread (about 1/2 inch each)
- 2 large eggs
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How to Make Acorda Alentejana Alentejo Bread And Garlic Soup
- Mince 2 cloves of garlic and mix with 1/2 teaspoon of salt in a medium-sized soup pan.
- Add 2 tablespoons of olive oil and 2 tablespoons of chopped fresh coriander (cilantro) to the soup pan. Pour in 4 cups of water and stir well to combine.
- In a separate saucepan, bring 2 cups of water to a gentle simmer. Crack 2 eggs individually into small bowls, then gently slip them into the simmering water. Poach for 3-4 minutes, or until the whites are set and the yolks are still runny.
- Ladle the garlic soup into individual bowls. Top each bowl with a thick slice (about 1/2 inch) of crusty bread, a poached egg, and a sprinkle of extra coriander (optional). Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
7g
Fat
27g
Carbs
4g
