Summer savory. Similar to thyme. But more peppery. And bit bitter. Winter savory has a broader lighter green leaf.
But this COULD also be thyme. When it flowers, savory will be whitish. Thyme usually a soft purple. Savory (to its name) can be used in place of salt.
Both descendants of mint! I Jane a far friend who grows herbs. She's taught me.
We use it in Madeira to do a traditional dish, "Açorda".
From a time where food was scared...
At Continent we have a variant , called Açorda à alentejana, but made with coriander.
I would have said Thyme, that dish looks amazing, I've just googled Açorda à alentejana and it describes a typical dish of stale bread and eggs.
A bit like the Spanish Migas.
What's the broth?
You just use hot water with salt. On a individual plate or a big one (for several people) you add hard bread, then a mix of olive oil temper with loads of garlic, and herbs. Then the raw egg. Add boiling hot water and let sit.
