Bread and Garlic Soup

The flavor of this soup was delicious even though the texture was somewhat off-putting. The recipe actually called for day-old Pao, a dense Portuguese bread similar to cornbread. I used semi-stale sourdough, and it was kind of mushy in the end. I also (just realized) I used 1 pound rather than 1/2 a pound--way too much bread! Again though, the flavor was wonderful, and I will definitely make this again, with a different bread and less of it.


4-6 eggs, lightly beaten
2 red chilis, seeded and chopped
1 handful chopped cilantro
1 Spanish onion, finely chopped
5 cloves garlic, chopped
5 cups veggie or chicken broth
1/2 pound day old Pao, a dense Portuguese bread, crumbled
Salt and pepper
Olive oil

Saute onions, garlic, and chilis in oil over low-med until onions are softened. Add bread and turn up heat slightly, stirring constantly until bread is slightly browned. Add broth, lower heat again and stir. Add eggs, cilantro, salt and pepper. Heat, stirring, until just below boiling point. Turn off heat and serve.

I also think this would be a good base for many other soups, minus the bread. What I was thinking when I was eating it was that it would be wonderful with slices of garden fresh tomatoes floating in the egg-y broth, instead of bread. Next time:)