Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
For the soup
- 500ml/18fl oz chicken stock
- 2 tbsp chopped fresh coriander stalks
- 2 garlic cloves, finely chopped
- 1 tsp black peppercorns
- 1 bay leaf
- 2 slices stale sourdough bread, cut into small chunks
- 1 tbsp white wine vinegar
- 2 free-range eggs
To garnish
- 1 small bunch fresh coriander, leaves picked and chopped
- 3 garlic cloves, thinly sliced
- 1 small green chilli, thinly sliced
- drizzle olive oil
- few drops lemon juice
Method
Place the stock, coriander, garlic, peppercorns and bay leaf in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes.
Divide the bread chunks evenly between two soup bowls.
Meanwhile, poach the eggs. Fill a small saucepan just over one-third full with cold water and bring to the boil. Add the vinegar and turn down to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
Strain the stock and pour into the soup bowls over the bread. Top each bowl with a poached egg.
Garnish with the coriander, garlic, chilli, a drizzle of olive oil and some lemon juice. Serve immediately.