Açorda Alentejana (Alentejo Bread Soup with Garlic and Coriander)
In short: A garlic and coriander broth poured over day-old bread and topped with a poached egg, a humble Alentejo soup with big flavor. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Açorda alentejana is the bread soup of southern Portugal, born in farm kitchens where nothing went to waste. Garlic and a large handful of coriander are pounded into a paste, simmered briefly with olive oil and water, then poured over stale bread. A poached egg slides in on top. The result is fragrant, soothing and costs almost nothing. Use sturdy country bread, since soft sandwich loaves dissolve into mush.
Instructions
- Pound the garlic with the salt in a mortar until it forms a paste. Add the coriander a handful at a time and keep pounding to a rough green paste. A blender with a splash of the oil works too.
- Scrape the paste into a pot, add the olive oil and water and bring to a boil. Simmer for 5 minutes, then taste and add salt if needed.
- Divide the torn bread among 4 shallow bowls.
- Lower the heat so the broth barely simmers. Crack the eggs in one at a time and poach for 3 to 4 minutes, until the whites are set and the yolks are still runny. Cook them longer for children, older adults or anyone who should avoid runny yolks.
- Ladle the hot broth over the bread and lay a poached egg on top of each bowl. Let the soup stand for 2 minutes so the bread softens.
- Finish with black pepper and a thin drizzle of olive oil, and serve at once.
Tips
- Use bread that is at least a day old, with a firm crust and dense crumb. Fresh or soft bread turns to paste in the hot broth.
- Go easy on the salt when you make the broth. The bread absorbs it and the soup tastes saltier once everything has stood for a few minutes.
Questions and answers
Can I make açorda alentejana ahead of time?
Make the garlic and coriander broth up to 2 days ahead and keep it in the fridge. Reheat it, poach the eggs and pour it over the bread just before serving.
Can I use another herb instead of coriander?
Coriander (cilantro) is the defining flavor of this soup. If you dislike it, flat-leaf parsley with a little mint works, but the taste will be different.
Is açorda a soup or a porridge?
It sits between the two. The bread softens in the broth, so it is eaten with a spoon and turns thicker and more porridge-like as it stands.
How long does it take to make Açorda Alentejana (Alentejo Bread Soup with Garlic and Coriander)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Açorda Alentejana (Alentejo Bread Soup with Garlic and Coriander)?
About 400 kcal per serving, with 14 g of protein, 40 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 40 g |
| Fat | 21 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
