 Acorda Alentejana (Egg and Garlic Soup) | | Ingredients: | | | 400 grs. bread | | 6 eggs | | | 1 handful coriander | | 6 tablespoons olive oil | | | 18 black olives | | 4 garlic cloves | | | salt to taste | | 2 tablespoons vinegar |
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| Preparation: |
1. Peel and crush garlic with salt and chopped coriander; mix well.
2. Place oil in a soup tureen and add the garlic mix; stir.
3. Poach eggs (one by one) in a pot with water and vinegar.
4. Remove them with a slotted spoon, drain and set aside.
5. Add 2 cups of the hot water where the eggs were cooked to the oil and garlic mix.
6. Add finely sliced bread and stir.
7. Serve in soup bowls and place one poached egg in each bow along with some olives.
8. Serve pipping hot. |
| Comments: |
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| Categories: Eggs, Portuguese, Soups |
| Estimated Serving: 6 |
| Estimated preparation time: 30 min. |
| Language: English |
| Shared by: AnaPau 2010/01/05 |
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