Directions:
- If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
- Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout). Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
- Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
- Pour the still-boiling water (don't worry about any egg bits in it) over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
- Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
- Top the soup with the poached eggs and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.2 Kcal (2182 kJ) | ||
| Calories from fat | 176.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.57g | 30% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 993.67mg | 41% | |
| Potassium | 75.7mg | 2% | |
| Total Carbs | 70.61g | 24% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 17.25g | 34% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 92.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 98.12 Kcal (411 kJ) | ||
| Calories from fat | 33.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 30% | |
|---|---|---|---|
| Cholesterol | 30.81mg | 55% | |
| Sodium | 187.07mg | 41% | |
| Potassium | 14.25mg | 2% | |
| Total Carbs | 13.29g | 24% | |
| Sugars | 0.22g | 5% | |
| Dietary Fiber | 0.23g | 5% | |
| Protein | 3.25g | 34% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.4mg | 12% | |
| Calcium | 17.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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