I first had a version of this in an unassuming little restaurant just outside Lisbon. I didn’t realise how tasty such a simple soup could be. Bold herbs and lots of garlic make this a delicious soup.
SERVES 2
SOUP
500ml of really rich and fresh chicken stock
The stalks are made from 1 small coriander bunch, roughly 4 tbsp
2 cloves of garlic, thinly chopped
1 tablespoon black peppercorns
1 bay leaf
2 pieces of lightly toasted stale bread. Cut into smaller chunks.
120g chicken breast cooked and thinly sliced
Sea salt and freshly ground black pepper
POACHED EGGGS
2 medium free-range eggs
SERVE
Coriander leaves in 1 small bouquet
1 small, chopped green chili.
2 tbsp olive oil
- Make the soup by gently simmering the stock with coriander stalks (chicken stock), garlic, peppercorns, bay leaf, and water in a saucepan over medium heat for about 30 minutes.
- Bring a sauté pan of water to the boil, then reduce the heat to a gentle simmer. Carefully crack in the eggs and poach gently for 2-3 minutes, or until cooked to your liking (but, let’s face it, you want the yolks to be runny!). Take out the egg yolks with a spoon. Drain on a towel-lined plate. If possible, place the bowl somewhere warm.
- In warmed serving bowls, arrange the toasted bread pieces and the chicken slices. In the bowls, strain the hot stock. Discard the garlic slices. Each bowl should be seasoned with salt and black pepper.
- Add the chopped green chilli, coriander leaves, and reserved garlic slices. To serve, drizzle the olive oil over it before opening that delicious yolk.