Portuguese Garlic and Cilantro Bread Soup Açorda à Alentejana Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced
• 1 medium yellow onion, finely diced
• 6 medium cloves garlic, crushed
• 1 small serrano chili, minced
• 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish
• 2 cups chicken stock or store-bought low-sodium chicken broth
• 8 cups cubed or torn stale Portuguese bread or baguette, with crust
• Water
• Kosher salt and freshly ground black pepper
• 4 foolproof poached eggs or sous-vide poached eggs (optional)
• Thinly sliced scallions, for garnish

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