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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mash the garlic with the salt,forming a paste. | 2. In a large bowl,mix the paste with the olive oil and cilantro. | 3. Gradually stir in 1/2 the water. | 4. Tear the bread into medium sized pieces,(2 to 3 inches) Toss in as little or as much as you wish. | 5. Allow it to soak up some water for about 5 minutes.Add more water if necessary,so that mixture is not dry. | 6. Mix gently. Ther should be a decent amount of broth,although the ratio of liquid to bread is a matter of preference. | 7. Break eggs into a small bowl,one at a time, then slide them in the large bowl a making space between the pieces of bread, and allow them to poach in the hot broth.(about 5 minutes.) *Be sure the broth is piping hot so the eggs will cook*. | 8. Ladle the soup into serving bowls, including an egg in each one. | 9. Serve immediately. | 10. NOTE: The eggs can be boiled or poached seperately and then added to each soup bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	tablespoon	coarse	-	-	-	-
garlic clove	4		chopped	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
water	1	quart	boiling	-	-	-	-
portugese bread	4	cups		-	-	-	-
egg	4			286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.