Alentejo garlic and coriander bread soup (Açorda à alentejana)

1. Chop the coriander (leaves and stalks) and pound it to a paste in a mortar with the garlic and coarse salt, then stir in the olive oil.

2. Divide the paste between a large soup tureen or the bottoms of the bowls.

3. Bring the water to the boil in a pan and reduce to a gentle simmer; break the eggs one at a time into a cup, slide them gently into the water and poach for 3-4 minutes until the whites are set and the yolks still soft.

4. Lift the eggs out with a slotted spoon onto a plate; season the hot cooking water with salt and pepper.

5. Tear the bread slices (ideally 1-2 days old and dry) into chunks, pile them on top of the coriander paste, then pour over the hot water so the bread soaks it up.

6. Top each bowl with a poached egg and serve immediately.

Tip: Açorda is a masterpiece of peasant cooking: dry bread, garlic and coriander with hot water make a surprisingly rich soup – if you have some, a piece of fried salt cod or a few olives go well with it.