Açorda à Alentejana (Bread and Garlic Soup with Cilantro) | Saveur

Name: Açorda à Alentejana (Bread and Garlic Soup with Cilantro) | Saveur
Ingredients: 4 cups roughly chopped cilantro leaves and stems; 7 cloves garlic, peeled; 1 large green bell pepper, stemmed, seeded, and roughly chopped; 1 serrano pepper, stemmed, seeded, and roughly chopped; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup olive oil; 1 ⁄ 2 lb. Portuguese pão bread , or 2 kaiser rolls, cut into 1" cubes and toasted; 8 cups chicken stock; 4 eggs, lightly beaten

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The recipe for this garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal, who claims it is nicknamed “beggar's soup” because it contains no meat or fish.

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Ingredients

4 cups roughly chopped cilantro leaves and stems
7 cloves garlic, peeled
1 large green bell pepper, stemmed, seeded, and roughly chopped
1 serrano pepper, stemmed, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
1⁄2 lb. <a href="http://www.nantucketbakeshop.com">Portuguese pão bread</a>, or 2 kaiser rolls, cut into 1" cubes and toasted
8 cups chicken stock
4 eggs, lightly beaten