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Categories:Viewed: 18 - Published at: 2 months ago
Ingredients
- 2 cups crustless bread, cut into 1/2-inch cubes
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon white wine vinegar
- 4 large eggs
- 3 garlic cloves, finely minced
- 5 cups chicken stock
- 5 cups packed fresh cilantro leaves
Method
- Preheat the oven to 350F.
- Place the bread cubes in a medium bowl and drizzle 2 tablespoons of the olive oil over them.
- Season with salt and pepper and toss to coat with the oil.
- Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes.
- Remove from the oven and set aside.
- Fill a bowl with ice and water.
- Bring a saucepan of water to a simmer over medium heat, add the vinegar and mix well.
- Break each egg into a cup or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them.
- Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes.
- Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes.
- Transfer to a plate lined with paper towels and cover loosely with foil.
- In a large saucepan, heat the remaining 1/4 cup olive oil over low heat.
- Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes.
- Slowly stir in the chicken stock and season with salt and pepper.
- Add the cilantro leaves just as you are ready to serve.
- Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top and serve.
