Mr. Sa hints:

Acorda a Alentejana (Dry Soup of Garlic and Coriander)

Ingredients:
4 lg garlic cloves, peeled & quartered
2-1/2 cups fresh coriander leaves (measure loosely packed; you'll need a large bunch)
2 tsp coarse salt

1/3 cup olive oil
6 med eggs
7 cups boiling water
6 cups 15-18" loaf 2-3 day old dense bread, cut into slices of 1-1/2 " chunks

Preparation:

Using a mortar and pestle, grind the garlic, coriander, and salt to paste. Transfer to a large heat-proof bowl and blend in the olive oil.
Break the eggs, slide into the boiling water, and poach 2 minutes; reserve the cooking water, keeping it at a gentle boil.
Add the bread to the bowl, sprinkle with pepper, and toss well with coriander mixture. Now pour in the reserved egg-poaching water (there will be bits of egg white in it, but no matter) and stir gently to mix. Ease the eggs on top of the soup, distributing them evenly; then sprinkle, if you like, with more minced fresh coriander.

Serve from the bowl at table, ladling into heated soup plates and topping each portion with poached egg.