INGREDIENTS
2 people
• 10 thin slices of Alentejo bread, preferably hard
• 4 cloves of garlic
• 1/2 bunch of coriander
• 3 tablespoons of Lagar do Parral Extra Virgin Olive Oil
• 1/2 tablespoon of Lagar do Parral White Wine Vinegar
• 1.5 L of water
• 2 eggs
• Salt qb
Preparation Steps
In a mortar, crush the garlic, coriander and salt.
This preparation is placed in a deep bowl, Lagar do Parral Extra Virgin Olive Oil and Lagar do Parral White Wine Vinegar are added.
In a pan, boil the water where the eggs are then poached. Reserve the eggs.
The boiling water is added to the bowl where the preparation is and then the slices of Alentejo bread are added.
Poached eggs are placed on top of the soups at the end.
If you opt for the version with black-eyed pea broth, you can use poached eggs or, alternatively, serve with grilled swordfish or baca l hau.
Enjoy !
