Simple, restorative and full of flavour. Fragrant garlic and fresh coriander come together in a bright green paste, stirred into hot chicken broth and topped with a soft poached egg. We love it with crusty bread and a hunk of quality cheese.

Serves 2–3

Ingredients

 2–3 eggs

 Chicken broth (enough for 2–3 bowls)

 2 cloves garlic

 A big bunch of fresh coriander

 2 tbsp olive oil

 Pinch of salt

Method

 1. Poach the eggs

Start by poaching 2 (or 3) eggs gently in the chicken broth. Remove them carefully once done and keep warm.

 2. Make the paste

In a pestle and mortar, crush the garlic cloves, then add the coriander, olive oil and salt. Pound everything together until you have a vibrant, fragrant green paste.

3. To serve

Spoon a generous heap of the coriander-garlic paste into each bowl. Ladle over the hot broth and give it a good stir. Gently lay a poached egg on top and enjoy.