One Portuguese bread-and-egg soup assembled with a raw coriander-garlic paste and hot egg-poaching water, rather than simmering the bread into a stew.
1 eggChicken eggs
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6 gCilantro
1 cloveGarlic
2 slicesBread
1.5 cupsWater
1.5 tspOlive oil
To tasteSalt
Cut all the stale bread into thick small slices or large bite-size pieces. Pound all the peeled garlic, fresh coriander and a pinch of salt in a mortar to a coarse green paste. Scrape all this paste into one heatproof soup bowl and stir in all the olive oil. Keep the bread separate.
Bring all the water to a gentle simmer in a small deep saucepan about 12 cm wide. Crack the whole egg into a small cup, slide it carefully into the water and poach gently for about 6-8 minutes until the white is fully set and the yolk is firm, reaching 74 °C. Avoid a rolling boil that breaks the egg. Lift the whole egg onto a small plate with a slotted spoon; keep all the water in the pan and do not add vinegar.
Bring the retained poaching water back just to a boil. Carefully pour all of it over the coriander-garlic-oil paste in the bowl and stir. Immediately add all the bread and gently submerge it. Leave for 2 minutes until the bread softens and absorbs some broth while the slices still have shape; do not simmer or mash the bread to a puree.
Set the entire poached egg on the soaked bread and pour any juices from its plate into the bowl. Serve the whole soup immediately as one light lunch portion. Extra bread, olives, fish and additional oil are not included.