Portuguese Garlic and Cilantro Bread Soup

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced
• 1 medium yellow onion, finely diced
• 6 medium cloves garlic, crushed
• 1 small serrano chili, minced
• 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish
• 2 cups chicken stock or store-bought low-sodium chicken broth
• 8 cups cubed or torn stale Portuguese bread or baguette, with crust
• Water
• Kosher salt and freshly ground black pepper
• 4 foolproof poached eggs or sous-vide poached eggs, optional
• Thinly sliced scallions, for garnish

Directions

1. Warm the olive oil in a Dutch oven over medium-high heat until it glints. Add the chorizo and cook, stirring now and then, until the pieces have crisped, about 4 minutes. Lift the chorizo out with a slotted spoon, move it to a plate, and set it aside.
2. Add the onion, garlic, and serrano chili to the same Dutch oven. Cook over medium heat, stirring occasionally, until everything has softened, about 3 minutes. Stir in two-thirds of the cilantro and continue cooking, stirring, until the onions pick up a little color, about 3 minutes longer.
3. Pour in the stock and bring it to a gentle simmer. Add the bread and cook, stirring from time to time and adding water as needed 1/2 cup at a time, until the bread has taken in the liquid and mostly collapsed into a thick, porridge-like soup, about 30 minutes. Stir in the remaining minced cilantro, then season with salt and pepper.
4. Ladle the bread soup into bowls. Top each bowl with a poached egg, if using, then add the sliced scallions, cilantro leaves, and reserved crisped chorizo. Finish with a drizzle of olive oil and serve right away.