Portuguese Bread Soup A, corda

Ingredients

• 8 ounces stale French or Italian bread
• 1 tablespoon chopped coriander
• 1 tablespoon chopped parsley
• 6 cloves garlic
• Salt
• 5 to 6 tablespoons olive oil
• 5 cups boiling water

Instructions

1. Remove the toughest part of the crust, then cut the bread into cubes the size of a lump of sugar.
2. Crush the herbs and garlic to a paste with a little salt (about 1/2 teaspoon) and some water (about 2 tablespoons).
3. This can also be done in a food processor, with a tablespoon of oil added.
4. Put the herb paste in a warm terrine, with the olive oil and bread cubes.
5. Pour on the boiling water and stir until the bread softens to a jellied pap.
6. It should be lumpier and more undulating than bread sauce; do not stir it too vigorously.
7. Add more water if you like, as it should not be too thick.
8. Season to taste.