Now this is a soup that has a strong taste so not all kids will enjoy it. Not sure if my daughters both love it because they have had it since they were babies or are too used to strong tastes, but something I often do, when I make a soup that may not be a first choice for kids is adding some macaroni in it. So for this soup I would substitute the bread for the pasta and you will see they will love it.
A side note on this recipe - as my sister was checking the new look of my blog she was of course checking the recipes and asked me where I got this recipe from. Well, this IS indeed an adaptation to the traditional Portuguese recipe (which does not use stock, but water instead). The reason I posted my own version is after serving the "real" deal to people here in the States and noticed that in general the taste was too strong for the palette. So adding the stock instead of just water and the onion helps soothe and mellow the sharp taste of the cilantro and garlic.
INGREDIENTS
2 soup spoons of olive oil1 clove of minced garlic
1 liter chicken or vegetable broth
0.5 liters of water
4 eggs
1.5 bunch of cilantro
2 to 3 day old bread slices (or toast it a good few hours prior to eating)
DIRECTIONS
- Golden the onions and garlic in olive oil in a pot
- Add the cilantro (but keep a few leaves for the end)
- Pour the chicken broth and water. Let it simmer for about 20-30 minutes
- Just before serving put a slice of bread in each bowl
- Pouch the eggs inside the broth
- Add 1 to 2 eggs inside each bowl then add the amount of broth wanted.
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