This very garlicky soup is based on some I had while in Madeira – acorda alentejana, which is a famous soup from the Alentejo region of Portugal. The original soup is made with garlic, coriander,
Put a small frying pan of water on a high heat and bring to the boil. Reduce the heat to medium and carefully break the eggs into the pan and poach for 3 minutes. With a slotted spoon, transfer the poached eggs onto a plate lined with kitchen paper.
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