Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup)

• 3 cups (loosely packed) fresh coriander leaves
• 4 teaspoons minced garlic
• 2 teaspoons kosher salt
• 4 tablespoons robust olive oil
• 6 cups boiling water
• 1/2 pound day-old French or Italian bread, cut in 1 1/2-inch cubes
• 1/4 teaspoon freshly ground black pepper
• 4 softly poached (2-minute) extra-large eggs

1. With a large mortar and pestle, pound the coriander, garlic and salt to paste.
2. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.
3. Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes.
4. Taste for salt and add more if needed.
5. Slide the poached eggs on top and serve, making sure each person gets an egg.

fresh coriander leaves, garlic, kosher salt, robust olive oil, boiling water, italian bread, freshly ground black pepper, eggs

Taken from cooking.nytimes.com/recipes/2638 (may not work)