Açorda Alentejana Ingredients: For the Broth: 8 cups chicken broth 8 garlic cloves chopped 6 fresh cilantro sprigs 1.5 tablespoons olive oil For the Soup: 6 garlic cloves, chopped Salt and pepper to taste 1 lemons rinds 1/2 cup coarsely chopped fresh cilantro 1.5 tablespoons olive oil 4 eggs 4 slices bread 1 tablespoon chopped cilantro to garnish Directions: 1) For the broth, add the chicken broth, garlic, cilantro, and olive oil in a saucepan 2) Bring it to a boil, reduce the heat to medium-low and simmer uncovered for 20 minutes. Strain the broth and return it to the pot. 3) For the soup, place the chopped garlic, salt and pepper to taste, lemon rinds, and cilantro in a food processor until just smooth. With the machine running, drizzle in 3 tablespoons of olive oil. Scrape the mixture into a bowl and set aside. 4) Bring the strained broth to a simmer and poach the eggs in the broth for 2 minutes. Remove with a slotted spoon and set aside. 5) To serve, place the blended mixture into the bottom of a serving bowl. 6) Lay a slice of toasted bread on top of the purée. 7) Top the bread with a poached egg, and ladle the hot broth over the eggs. 8) Garnish with chopped cilantro and serve immediately.