Portuguese Bread and Garlic Soup

2 cloves garlic, unpeeled
6 sprigs cilantro, leaves separated from stems
¼ teaspoon dried red pepper flakes
3 cans vegetable or chicken broth
1 tablespoon olive oil
½ lb day-old coarse-textured bread, in 1-inch cubes
6 eggs

Crush garlic cloves with flat side of a knife.  Combine with cilantro stems and pepper flakes in a tea infuser.

Place broth and tea infuser in a large saucepan and bring to a boil.  Boil, uncovered, until reduced to about 4 cups, 15 to 20 minutes.

Meanwhile, heat olive oil in a large heavy pan over medium heat.  Add bread and cook, stirring, until bread is lightly toasted.

Remove infuser from broth.  Gently break eggs into the broth; return soup to a simmer and cook for 5 more minutes or until eggs are cooked on the outside, but still soft.

Place bread in individual soup bowls, ladle out two eggs per bowl and pour in flavored broth.  Sprinkle with cilantro leaves.

Serves 3.