Açorda alentejana

Step 1: Put 4 cloves garlic and 1 tsp coarse sea salt in a mortar (or the bottom of a large serving bowl) and pound to a coarse paste. Add 1 bunch fresh coriander and 4 sprigs fresh pennyroyal (poejo) or mint and keep pounding until bruised and dark green, then stir in ¼ cup extra virgin olive oil.

Step 2: Bring 5 cups water to a full boil in a wide pan. Taste a drop of it seasoned with a pinch of salt; it should taste lightly salty, like a broth.

Step 3: Lower the heat so the water barely shivers and add 1 tbsp white wine vinegar. Crack 4 eggs one at a time into a cup and slide them into the water. Poach until the whites are set and opaque but the yolks still wobble.

Step 4: Meanwhile, scrape the herb paste into a large tureen or divide it among four deep bowls and lay 9 oz dense day-old country bread over it.

Step 5: Lift the eggs out with a slotted spoon onto a plate. Turn the heat back up and, as soon as the water boils again, pour it over the bread. The common mistake is using water that has cooled down: it must be boiling so the garlic and herbs release their scent and the bread softens all the way through.

Step 6: Leave for 1 minute so the bread drinks up the broth, then sit an egg on top of each bowl and serve at once, with olives on the side if you like.