Sopa alentejana (Brot-Knoblauchsuppe aus dem Alentejo)
Poach four eggs, reserve the water.
Crush a handful of coriander or leaf parsley with two (or more, to taste) cloves of garlic and a pinch of coarse sea salt in a mortar with some olive oil. Spread the paste over four bowls, fill with the hot water and more oil, put a slice of toasted white bread in and top with the poached egg. If you like wet bread (and I know someone who doesn't - you can substitute boiled potatoes) this is delicious.