Acorda Alentejana (Portuguese Bread Soup)

If the bread isn't already stale, spread the bread chunks evenly on a baking sheet. Then, place the baking sheet in a 250°F (121°C) oven and dry the bread for about an hour, until it's dry and crisp.

Put the garlic, cilantro, and 1/2 teaspoon of salt into a food processor. Process them until they form a smooth paste. If you prefer, you can use a mortar and pestle, but it'll be a bit of a workout. Once the paste is ready, spoon it into the bottom of a large, heat - proof serving bowl or soup tureen.

Pour the water into a medium saucepan and bring it to a rolling boil over high heat. Once the water is boiling, gently crack one egg into the water and let it poach. When the egg white has set but the yolk is still runny, carefully remove the egg with a slotted spoon and place it on a plate. Repeat this process for each egg.

Carefully pour the still - boiling water (don't worry about any small egg bits in it) over the garlic - cilantro paste in the bowl. Use a spoon to stir the mixture until well - combined. Then, add the oil and season with more salt to your taste.

Add the dried bread chunks to the bowl with the liquid. Let the bread soak in the liquid for 5 minutes. After 5 minutes, take a taste of the soup. If it needs more salt, add it. If the soup seems too thick, add some more water. You want there to be enough broth to slurp.

Gently place the poached eggs on top of the soup. Serve the Acorda Alentejana immediately while it's hot.