Purslane soup with cheese and eggs

Purslane is prepared using only the leaves. the sauces must be large. cut the onions into slices and brown with olive oil. add the washed purslane leaves and let them sauté very well, stirring with a wooden spoon. water with about 2 liters of water and let it boil.
the white skins are removed from the garlic heads, which are introduced whole (without removing the purple skin from each garlic clove) in the pan with the boiling broth. add the potatoes cut to the thick slices. season the salt soup and let it cook.
at the time of serving, the eggs are introduced one by one into the broth and allowed to poach. finally put the cheeses cut into quarters in the pan.
you have the bread cut in slices in a bowl and sprinkle with the broth.
The potatoes, eggs, purslane and cheese are served separately.

variant: fresh cheeses are replaced by boiled sheep's milk cheese, cut into pieces. in the Évora region, this soup does not take onions, but a greater quantity of whole garlic and without being peeled