Bread and garlic soup with cilantro
8 servings
15 minutes
Garlic bread soup with cilantro is a true embodiment of Portuguese cuisine, combining the simplicity of rustic traditions with rich flavors. Its roots go back centuries when Portuguese farmers used available ingredients to create nourishing dishes. This soup captivates with the aroma of garlic, the spiciness of chili pepper, and the tender texture of bread soaked in rich chicken broth. Fresh cilantro leaves add brightness and freshness, creating a subtle balance of flavors. The taste of the soup is a warm harmony of spices, rich broth, and light spiciness, while eggs gently stirred into the boiling liquid add a velvety thickness. An ideal choice for warming dinners, this soup is served immediately after preparation to preserve all the richness of aromas and textures, filling the home with the coziness and warmth of Portuguese tradition.
1
Clean the bell pepper and chili pepper from stems and seeds, chop coarsely, and place in a blender. Add a couple of pinches of salt and pepper, then blend. Next, pour in the oil and puree.
- Green bell pepper: 1 piece
- Chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
2
Transfer half of the resulting paste to a bowl and add pieces of bread (about 2×2 cm) to it, mix, and set aside for a while. Heat the remaining paste in a saucepan over medium heat and cook for two minutes, stirring, until the aroma develops. Then add the broth and bring to a boil.
- White bread: 220 g
- Chicken broth: 1.6 l
3
While stirring the boiling liquid with a slotted spoon, gradually pour in the eggs into the soup, keep on heat for another minute, and remove the saucepan from the stove. Stir in the bread slices and cilantro leaves into the soup and serve immediately.
- Chicken egg: 4 pieces
- Coriander leaves: 220 g