Açorda à AlentejanaAlentejo Bread and Garlic Soup

Name: Açorda à Alentejana (Alentejo Bread and Garlic Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Portugal
Ingredients: 300 g Alentejano Bread (cut into thick slices); 12 g Garlic (crushed to a paste); 25 g Fresh Coriander (chopped); 4 pcs Egg; 70 ml Extra Virgin Olive Oil; 1200 ml Water; 8 g Salt; 2 g Black Pepper

Açorda à Alentejana is an Alentejo bread soup built from garlic, coriander, olive oil, and hot stock, with poached egg and bread. Versions vary in richness and garnish.

Prep

15m

Cook

20m

Serves

Estimated

Nutrition

Per serving

421kcal

Calories

13g

Protein

22g

Fat

43g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

300g
Alentejano Bread (cut into thick slices)
12g
Garlic (crushed to a paste)
25g
Fresh Coriander (chopped)
4pcs
Egg
70ml
Extra Virgin Olive Oil
1.2l
Water
8g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a gentle boil in a saucepan over medium heat.
02
In a bowl or serving dish, mash the garlic with the fresh coriander, salt, and most of the extra virgin olive oil until fragrant.
03
Add the sliced Alentejano bread to the bowl.
04
Crack the eggs into the simmering water and poach until the whites are fully set and the yolks reach the doneness you prefer.
05
Season the broth with black pepper, then ladle the hot broth over the Alentejano bread.
06
Top with the poached eggs and finish with the remaining extra virgin olive oil before serving until the whites are fully set and the yolks reach the doneness you prefer.

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