Açorda

Instructions

1. Cut the bread into thin slices and place them in a bowl.
2. Crush the garlic cloves with the salt and chopped coriander, then work in the olive oil.
3. Boil the stock with the halved garlic head for 10 minutes.
4. Poach the eggs in the simmering broth for 4 minutes, then set them aside.
5. Pour the boiling broth over the bread, cover and let it soak for 5 minutes.
6. Divide the açorda among the plates, place a poached egg on top and drizzle with olive oil.