Garlic soup with poached eggs

This garlic soup is common in Portugal. You and I may well try it, because the soup is very simple to prepare.

Ingredients

• Garlic (peeled) - 5-6 cloves
• Eggs - 6 pcs.
• Dried bread without crust (cut into cubes) - 280 g
• Fresh cilantro, stems and leaves (chopped separately) - 25 g
• Vegetable or chicken broth, or water - 1.5 l
• Salt to taste
• Ground black pepper - to taste
• Extra virgin olive oil - 6 tbsp. l.

Directions

1. Put the cilantro stalks in a saucepan, add broth or water, bring to a boil. Reduce heat, cook for about 10 minutes. Then grind in a kitchen processor and strain through a sieve. Pour the broth back into the pot and remove the contents of the sieve.
2. Chop the garlic and grind with one teaspoon of salt. Pour 0.5 cups of hot broth with garlic, and then pour this mixture into a saucepan with the remaining broth.
3. Cook the poached eggs in boiling water and place on a plate.
4. Bring the soup to a boil again, season with salt and pepper to taste. Add the cilantro leaves, remove the garlic soup from the stove.
5. Place a few bread cubes and one egg in each of the six portioned bowls. Pour the broth over and serve the garlic soup immediately. Place a bottle of olive oil on the table for everyone to add to their taste.