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
• Thinly sliced scallions, for garnish

Directions

1. 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.
2. 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.
3. 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.
4. 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.