The recipe for this hearty, garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal. According to Filipe, the soup is often nicknamed “beggar’s soup” because it contains no meat or fish.
4 cups roughly chopped fresh cilantro leaves and stems
7 cloves garlic, peeled
1 large green bell pepper, seeded and roughly chopped
1 serrano chile, stemmed, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
½ cup olive oil
½ lb. Portuguese pão bread or 2 kaiser rolls, cut into 1″ cubes and toasted
8 cups chicken stock
4 eggs, lightly beaten
1 Pulse cilantro, garlic, bell pepper, chile, salt, and pepper in a food processor until roughly chopped. Add oil and purée to a smooth paste. Put ½ cup of paste in a bowl. Add bread, toss to coat, and set aside.
2 Heat remaining paste in a 6-qt. saucepan over medium heat. Cook until fragrant, 2–3 minutes. Add stock and bring to a boil. While stirring constantly, slowly drizzle in eggs and cook until eggs are just set, about 1 minute. Remove from heat, stir in bread mixture, and serve hot.
Reprinted from Saveur: The New Classics Cookbook (Expanded Edition): 1,100+ Recipes + Expert Advice, Tips, & Tales with permission from Insight Editions, 2021.
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