Give new life to stale bread with this vibrant and aromatic garlic and herb soup inspired by a traditional dish from southern Portugal. Born from the need to avoid waste, this resourceful recipe turns humble ingredients into a deeply flavorful and comforting meal — all without simmering the herbs, which preserves their bright, fresh intensity.
At the heart of this dish is a warm, savory broth, rich with the essence of fresh herbs and garlic, poured directly over a mixture of torn bread and beaten egg. The heat gently cooks the egg, thickening the soup naturally while the bread soaks in every bit of flavor. A finishing touch of olive oil adds richness and depth.
For added umami, a fish stock made from cod’s head provides a gelatinous and savory base, though a simple vegetable broth makes an excellent vegetarian version. This rustic yet refined soup captures the spirit of Mediterranean frugality — waste nothing, flavor everything.
Serves 4–6
Ingredients:
- 1 cod’s head (optional), cleaned
- 1 bay leaf
- Assorted vegetable scraps
- 5 eggs
- Salt and pepper
- 100g fresh coriander
- 4 garlic cloves
- 100ml extra-virgin olive oil, plus more to drizzle
- 200g stale bread, torn
- Toast, to serve (optional)
Instructions:
- In a large pot, combine the cod’s head (if using), bay leaf, and vegetable scraps with 1.5 liters of water. Bring to a boil, then simmer for 30 minutes, skimming off any foam.
- Five minutes before the broth finishes, gently boil four eggs in the same pot, then remove and set aside. Strain the broth and return it to the pan. If using fish, flake any meat from the cod and add it back to the broth. Season well.
- Tear stale bread into serving bowls.
- Finely chop the coriander and garlic, mix with olive oil and the remaining raw egg.
- Pour the hot broth into this herb mixture, stir thoroughly, and ladle over the bread in each bowl.
- Serve with halved boiled eggs and a drizzle of olive oil. Toast on the side is optional but welcome.