Portuguese Garlic and Bread Soup – Açorda à Alentejana

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.

Acorda a Alentejana base

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.

Portuguese Garlic and Bread Soup – Açorda à Alentejana

Recipe by Ana Veiga
5.0 from 2 votes
Course: SoupsCuisine: Mediterranean, PortugueseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

411

kcal

Açorda à Alentejana is a traditional Portuguese bread soup from the Alentejo region that comprises garlic, coriander, olive oil, a rustic bread.

Ingredients

  • 400 g Alentejo Bread – 4 Slices

  • 4 Eggs

  • 2 tbsp Olive Oil (30ml)

  • 4 Garlic Cloves – Roughly Chopped

  • 1 tsp Salt

  • 1 Small Bunch of Coriander (30g)

  • 1.5 l Stock

  • Black Pepper

Directions

  • Start by preparing your coriander pesto. Place your chopped garlic, salt and coriander into a pestle and mortar. Gently pound it until your form a paste. Add in your olive oil, stir well to combine. Set aside.
  • Poach or boil the eggs, make sure the yolk is still runny.
  • In the meantime, divide the pesto into 4 serving bowls, pour on top of each one of them a couple of ladles of boiling chicken stock.
  • Placed your sliced bread in the stock for it to absorb it. Cover with another bowl or plate. Allow to steam for a minute, the longer you leave it the softer the bread will be.
  • Place your poached eggs on top of the bread, garnish with some chopped coriander and a scrunch of black pepper.

Notes

  • This recipe can be vegetarian if you use vegetable stock!
Acorda a Alentejana Soup
Acorda a Alentejana bread soup from Portugal

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

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