A traditional, resourceful Antalejo-style soup which makes a deeply satisfying meal.
Ingredients:
4 cloves garlic
¼ cup olive oil
2 ½ l hot water
salt
chopped coriander leaves, optional
4 eggs
5-6 stale bread slices, diced
1 cup whole prawns, optional
Method:
Grind the garlic in a mortar.
Add the salt and olive oil and grind to a paste. Combine with the chopped coriander and use to cover the bottom of a soup pot.
Top with bread cubes and just enough hot water to cover the ingredients. Leave to soak for 5 minutes. Stir, adding add more hot water if needed.
Add one egg at a time and pour over with additional hot water. Leave for several minutes, until the eggs are done.
I usually stir in the eggs using a fork until all the ingredients are combined; however, you can first transfer the soup into four serving bowls and add one poached egg into each.
Briefly pan-fry the prawns in 1 tbsp olive oil and use to decorate the soup.
NOTE: For a hearty soup, use salted cod. Desalt the cod and boil it briefly in water. Bone the fish and reserve the liquid for the soup. If you use salted cod, do not add salt to the garlic. When the soup is done, add the fish to the soup, taste and season with salt if needed.
