PORTUGUESE CHICKEN, CORIANDER AND GARLIC SOUP

I first had a version of this soup in an unassuming little restaurant just outside Lisbon that only served very traditional Portuguese dishes. I didn’t realize how tasty such a simple soup could be. Bold herbs, plenty of garlic and a great stock, all enriched with a broken egg yolk – proper rustic, country food at its very best.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the soup, gently simmer the chicken stock, coriander (cilantro) stalks, garlic, peppercorns and bay leaf in a saucepan for 30 minutes.

Step 2

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!). Remove using a slotted spoon and drain on a plate lined with paper towel. Set aside somewhere warm if possible.

Step 3

Arrange the toasted bread chunks and chicken slices in the bottom of warmed serving bowls. Strain the hot stock into the bowls (reserve the sliced garlic but discard the other flavourings). Carefully add a poached egg to each bowl and season with sea salt and freshly ground black pepper.

Step 4

Garnish with the reserved garlic slices, fresh coriander leaves and chopped green chilli. Drizzle over the olive oil to serve, before cracking open that glorious yolk.