Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

Step 1

In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, ½ teaspoon of the paprika, and ½ teaspoon each salt and pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add ½ cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.

Step 2

In a small bowl, toss the bread with the remaining ¼ cup oil and the remaining ½ teaspoon paprika. Toast in a large Dutch oven over medium, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, return the bread to the bowl, leaving excess oil in the pot; set the croutons aside.

Step 3

Set the Dutch oven over medium and add the garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add the broth and chickpeas and bring to a simmer over medium-high. Cook, stirring, until heated through, about 3 minutes. Off heat, stir in the pureed cilantro mixture, then taste and season with salt and pepper. Divide the croutons among 4 serving bowls. Ladle in the soup and top each with 1 egg. Sprinkle with additional paprika and Parmesan.