Garlic And Coriander Soup


  • 20g - 30g fresh coriander (cilantro)

  • 8 plump garlic cloves (peeled)

  • 2 liters vegetable or chicken stock

  • 6 eggs

  • 280g day-old bread, most of the crust removed and torn into bite size pieces

  • ground black pepper and salt

  • 100ml tbsp extra virgin olive oil, plus some extra to serve


  1. Pour the chicken or vegetable stock into a pan. Add in the fresh coriander stalks and bring to boil.
    Once boiled, lower the heat and simmer for 10 minutes.

  2. Process the mixture in a blender or food processor and sieve back into the pan.

  3. Crush the garlic with 1 tbsp of salt, stir in 120ml (about 1/2 cup) of hot soup. Add the crush garlic mixture into the soup.

  4. Spoon out some soup to a frying pan. Poach the eggs in the simmering soup for about 3-4 minutes, until just set. Remove those eggs from the pan using a draining spoon and transfer them to a warmed plate. Remove those untidy bits of white.

  5. Bring the soup to boil and seasoning with salt and black pepper. Stir in the chopped coriander leaves. Remove the pan from heat.

  6. Place the bread in six different soup plate or bowls. Drizzle some olive oil over it. Ladle in the soup and stir.

  7. Add in the poached egg to each bowl and serve immediately.

Offer some olive oil at the table so that it can be drizzled over the soup to taste.

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