recipe: Tomato & Bread Soup

This recipe came from some book I had around and then I changed it and it became quite similar to something my mother has made since I can remember - 'Acorda de Tomate' - my favourite soup of all times! Needless to say you HAVE TO MAKE IT! Its also really easy and in winter, one of the best things you will eat.

Serves 4:
6-7 large ripe tomatoes, 1 bay leaf, 1 tbsp olive oil, 3 garlic cloves crushed, 4 eggs, water, chopped parsley or coriander, stale sour-dough slices- 2 per person should be enough-, salt & pepper & extra olive oil to drizzle

1. Heat water in a sauce pan and bring to a boil. Slice a cross on the bottom of each tomato and place in the boiling water for a couple of minutes. Plunge them in a bowl of cold water and remove skin; 2. Heat oil in a large sauce pan and chop the tomatoes; 3. Add the bay leaf and the garlic and fry for a couple of minutes; 4. Add the chopped tomatoes and let them cook slowly until they melt a bit; 5. Cover the tomatoes with water and let simmer for about 10- 15 minutes. Season with salt and pepper and the fresh herbs; 6. In another sauce pan heat some water. Add some white vinegar and when it boils, swirl a wooden spoon and add the eggs to poach; Leave them for a couple of minutes and then remove from heat - they should be a bit runny inside; 7. Place the bread on the bottom of a bowl, cover with the tomato soup, top with the poached egg, season with some salt, pepper, herbs and extra olive oil.

I think I'm salivating a little.