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