Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken is beyond flavorful. This satisfying, rustic soup starts with a garlic, cilantro and serrano chile paste and when the shredded chicken is added makes for a filling, aromatic soup. Adapted from Rosa Filipe's Açorda à Alentejana
Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside.
Cut bread into 1 inch cubes and toast in oven until golden brown. In a bowl toss the cilantro paste and bread to coat. Set aside.
Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil.
In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.
Add shredded chicken into soup bowls. Remove soup from heat and stir in bread mixture, pour over chicken and serve hot.
Notes
You will need a total of 2 cups fresh cilantro. I typically get 2 -3 small bunches of cilantro, stems included for a total of 2 cups. Once pureed with the Cilantro Paste ingredients you will get/use about a 1/2 cup for this soup.