3. Meanwhile, bring a small saucepan of water to a boil, drop in the garlic, and blanch for 1 minute—this will mellow the garlic’s bite. 4. Bring the stock and 4 cups of water to a roiling boil in a medium pot over high heat. Combine the 7 cups of cilantro, the garlic, the remaining ¼ cup of oil, and 1 cup of the hot stock mixture in a blender and whir until lique ed. Pour the mixture back into the pot and stir to combine. Take a taste, and season with salt and pepper. Cover the pot and keep the soup warm. 5. Fill a deep skillet with 3 inches of water, add the vinegar, and bring almost to a boil over medium heat. Reduce the heat so the water barely simmers. One at a time, break the eggs into a ¼-cup measure and gently tip each one into the skillet. Poach for 3 minutes, or a bit longer if you prefer firmer yolks. 6. Meanwhile, make a small island of bread cubes in each bowl. Scoop the eggs from the skillet with a slotted spoon, trim any straggly bits, and place one on top of each mound of bread. Ladle the soup around the cubes, then sprinkle with the minced cilantro. Pass the remaining bread cubes for those who want a heartier dish.