This Garlic and Cilantro Soup with Poached Eggs and Croutons is a diabetes-friendly version of a classic Portuguese-influenced Brazilian soup created by Brazilian chef Leticia Moreinos Schwartz as part of the American Diabetes Challenge. It can always be relied on, since you can usually find most of its ingredients in your kitchen. The chicken stock makes for a rich, full, fragrant soup. If you’re not a fan of cilantro, which is one of the most commonly used herbs in Brazil, you can substitute with the same amount of parsley.
