Açorda, Garlic Bread Soup with Poached Egg

Tear the stale bread into rough 5-centimeter chunks. If the bread is not sufficiently dried, let it sit on the counter for an hour or toast it lightly in a dry pan until the exterior firms.

In a heavy pot or Dutch oven over medium-low heat, pour in the olive oil. Add the sliced garlic and the cayenne. Let this slowly infuse for 10 to 12 minutes, stirring occasionally, until the garlic turns pale gold and smells sweet and mellow — not sharp. This is the soul of the açorda. Do not rush it.

Add the torn bread to the garlic oil. Toss well so each piece drinks in the oil. Pour in the water, add the salt, and stir gently. Let it simmer over medium heat for 8 to 10 minutes, pressing the bread occasionally with a wooden spoon until it breaks down into a thick, porridge-like consistency. The bread should absorb everything.

Bring a shallow pan of water to a gentle simmer. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide the eggs in one at a time. Poach for 3 to 4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

Ladle the hot açorda into deep bowls. Slide a poached egg onto each bowl. Finish with a generous handful of parsley, a crack of black pepper, and a squeeze of lemon. Inês says the lemon is not optional — it cuts through the richness and brightens everything.