Joyce Goldstein

Acorda

Portuguese Bread and Garlic Soup with Egg

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This simple peasant soup embodies what is wonderful about Mediterranean food—from a few basic and inexpensive ingredients is made a rich and delicious soup. In Spain and Italy similar garlic and bread soups are prepared but without the cilantro. Use the herbs of your choice for a personal interpretation.

Ingredients

  • About 1 cup fruity olive oil
  • 12 to 18 thick (1 inch) slices French or Italian peasant bread (enough to cover the botto

Method

Film a large skillet with olive oil and heat over medium heat. Add as many slices bread as will fit without crowding and sauté, turning once, until golden on both sides. Transfer to paper towels to drain, then, while the bread is hot, rub both sides of each slice with the clove of garlic. Repeat with the remaining bread, adding more oil as needed.

Mash the minced garlic and the salt to