Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.