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Açorda
Portugal
Alentejo peasant food at its most elemental. Made when there was nothing else in the house.
Alentejo bread soup — stale bread dissolved in a fragrant coriander and garlic broth, topped with poached eggs and olive oil. The most elemental Portuguese dish.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
445 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gvery stale rustic bread, torn
1 large bunchfresh coriander
6 clovesgarlic, crushed
4 tbspolive oil
1Lboiling water
4eggs
saltto season
Method
1
Pound garlic and coriander with salt to a paste in a large bowl.
2
Pour boiling water over. Add olive oil.
3
Add bread — it should absorb and dissolve. Poach eggs separately.
4
Serve in bowls with a poached egg and extra olive oil.
Chef's Tip
The bread must be genuinely stale — fresh bread produces a gluey, heavy result.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.