Tuesday, December 18, 2012,9:27 PM by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Lightly pound half of the garlic and add to the chicken stock with coriander leaves, half the measure of oil. Adjust seasoning with salt and papper.
  • Cook uncovered for about 10-15 minutes and strain; put the stock back into the pot.
  • Add the remaining chopped coriander leaves with cloves, chopped garlic and the lemon rind in a blender; blend drizzling olive oil constantly and set it aside.
  • Then poach the eggs in the soup broth.
  • Put 2 teaspoon coriander puree at the bottom of each serving bowl and place a slice of toasted bread on top of the puree.
  • Then top the bread with an egg and ladle the hot broth over the egg.
  • Garnish with coriander leaves and a few drops of olive oil. Serve hot.


  • 1 litre de-fattened chicken stock
  • 50 ml Cooking oil 
  • 9 cloves garlic, peeled
  • ½ lemon rind
  • 3 whole-wheat bread slices, toasted, thinly sliced
  • 4 eggs
  • 3-4 bunches coriander roots, lightly crushed
  • Salt and crushed black pepper to taste
  • Few coriander leaves for the garnish

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