I first had a version of this in an unassuming little restaurant just outside Lisbon. I didn’t realise how tasty such a simple soup could be. Bold herbs, plenty of garlic and a great stock.
FOR THE SOUP
500ml really deep, rich, fresh chicken stock
Stalks from 1 small bunch of coriander, chopped (about 4 tbsp)
2 garlic cloves, thinly sliced
1 tsp black peppercorns
1 bay leaf
2 slices of stale sourdough bread, lightly toasted, cut into small chunks
120g cooked chicken breast, thinly sliced
Sea salt and freshly ground black pepper
FOR THE POACHED EGGS
2 medium free-range eggs
Leaves from 1 small bunch of coriander
1 small green chilli, deseeded and finely chopped
2 tbsp olive oil
- To make the soup, gently simmer the chicken stock, coriander stalks, garlic, peppercorns and bay leaf in a saucepan for 30 minutes.
- Bring a sauté pan of water to the boil, then reduce the heat to a gentle simmer. Carefully crack in the eggs and poach gently for 2-3 minutes, or until cooked to your liking (but, let’s face it, you want the yolks to be runny!). Remove using a slotted spoon and drain on a plate lined with paper towel. Set aside somewhere warm if possible.
- Arrange the toasted bread chunks and chicken slices in the bottom of warmed serving bowls. Strain the hot stock into the bowls (reserve the sliced garlic but discard the other flavourings). Carefully add a poached egg to each bowl and season with sea salt and freshly ground black pepper.
- Garnish with the reserved garlic slices, fresh coriander leaves and chopped green chilli. Drizzle over the olive oil to serve, before cracking open that glorious yolk.
Now buy Matt’s book
Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.