Cilantro and Garlic Soup

This is different from most garlic soups, not only for the addition of plenty of cilantro (parsley is more common, yet this is traditional, too) but also because the garlic-cilantro mixture is uncooked except by the heat of the broth poured over it, so it remains quite strong. If you have good beef or chicken stock, use it both to poach the eggs and as the base of the soup. And if you have an extra 5 minutes, don’t toast the bread in a toaster but brown it lightly in a skillet on both sides in olive oil—there’s nothing more delicious.