Country: Portugal Servings: Serves 4

Ingredients

• Olive oil – 2 tbsp / 30 ml
• Garlic cloves, minced – 4 cloves
• Cilantro, chopped – 1/4 cup / 15 g
• Stale bread, cubed – 5 cups / 250 g
• Vegetable broth – 4 cups / 960 ml
• Shrimp, peeled and deveined – 1 lb / 450 g
• Eggs – 4
• Salt – to taste
• Black pepper – to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Add chopped cilantro and stir for 30 seconds.
3. Add cubed stale bread and stir to coat with the oil and garlic mixture.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the bread is soft and begins to break apart, about 10 minutes.
5. Stir in the shrimp, season with salt and black pepper, and cook until the shrimp are pink and opaque, about 5 minutes.
6. Crack eggs into the soup, poaching them in the liquid until cooked to desired doneness.
7. Ladle the soup into bowls and serve hot.

Substitutions

• Olive oil -> Butter
• Vegetable broth -> Chicken broth
• Cilantro -> Parsley

Enhancements in the Next Evolution

• Add a squeeze of lemon juice for added brightness.
• Incorporate smoked paprika for a subtle smoky flavor.
• Garnish with freshly chopped chives for extra freshness.