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Portuguese Garlic and Cilantro Bread Soup Recipe

Name: Portuguese Garlic and Cilantro Bread Soup Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 medium yellow onion, finely diced; 1 small serrano chili, minced; 2 cups chicken stock or store-bought low-sodium chicken broth; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish; 4 foolproof poached eggs or sous-vide poached eggs; 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced; 6 medium cloves garlic, crushed; 8 cups cubed or torn stale Portuguese bread or baguette, with crust; Kosher salt and freshly ground black pepper; Thinly sliced scallions, for garnish; Water

Category
Soup
Cusine
American

What do you need?

How to make?

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

Thinly sliced scallions, for garnish

Directions

In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until crisped, about 4 minutes. Using a slotted spoon, transfer chorizo to a plate and set aside. Add onion, garlic, and serrano chili to same Dutch oven and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add two-thirds of cilantro and cook, stirring, until onions are lightly golden, about 3 minutes longer. Add stock to pot and bring to a simmer. Stir in bread and cook, adding water as needed 1/2 cup at a time and stirring occasionally, until bread has absorbed all liquid and has almost completely broken down into a porridge-like texture, about 30 minutes. Stir in remaining minced cilantro and season with salt and pepper. Spoon bread soup into bowls, top each with a poached egg, if using, along with sliced scallions, cilantro leaves, and crisped chorizo. Drizzle with olive oil and serve immediately.