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.
Discussion
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.