Açorda à Alentejana is a traditional Portuguese bread soup from the Alentejo region that comprises garlic, coriander, olive oil, a rustic bread from the Alentejo, and poached eggs. This traditional soup is usually cooked in the same bowl it is served. So beyond from having a delicious flavour, it’s also perfect for quick meals, and a great way to use bread that’s gone a little hard.
An Authentic Açorda à Alentejana Recipe
Açorda à Alentejana is one of the simplest Portuguese recipes you can find. It all starts with the making of a sort of pesto with coriander, garlic, salt, and olive oil. This pesto is placed in a bowl, then mixed with chicken stock. You then place the Alentejo bread inside, sliced or torn into large pieces, whatever you prefer. The bowl is covered for a couple of minutes before you serve with a poached egg on top. If you don’t have access to Alentejo bread (Pão Alentejano), you can use any bread with a dense crumb and thick crust. The bread should be a day or two old or your soup will turn into a mush.

How to Make Portuguese Bread and Garlic Soup
Before we dive into the recipe, I must let you know that if you are not a big fan of garlic perhaps this specific açorda is not for you. The garlic is only lightly cooked in the broth, so it retains its intense flavour.


Have you tried this recipe? Let me know in the comments!