Entree: Portugal – Alentejo – Açorda Alentejana (Alentejo bread and garlic soup with poached eggs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 6 min

Total 31 min

Ingredients

- 6 cups (1.4 L) water or light chicken/fish stock
- 1/2 cup (120 ml) extra-virgin olive oil, plus extra for drizzling
- 8 cloves garlic, thinly sliced or minced (approx. 24 g)
- 10 oz (300 g) stale country-style bread, torn into bite-size pieces
- 1 large bunch cilantro (coriander leaves), chopped, about 1 cup packed (25 g)
- 4 large eggs, approx. 200 g total (about 50 g each)
- 2 tbsp (30 ml) white wine vinegar or juice of 1 lemon (optional, to brighten)
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional: 1/2 tsp (1 g) piri-piri or smoked paprika for a touch of heat

Instructions

1. In a large saucepan over medium heat, warm 1/2 cup (120 ml) olive oil and gently sauté the garlic until fragrant but not browned, about 1–2 minutes. Add the water or stock and bring to a gentle simmer.
2. Add the torn bread pieces to the simmering garlic broth and break them up with a wooden spoon, cooking until the mixture becomes a porridge-like, homogenous consistency, about 5 minutes. Stir in the chopped cilantro, vinegar or lemon juice if using, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper; adjust seasoning to taste.
3. Reduce heat to low so the soup is barely simmering. Make four small wells in the bread mixture and crack one egg into each well; cover the pan and poach the eggs in the steam until whites are set but yolks remain runny, 4–6 minutes depending on desired doneness.
4. To serve, ladle the açorda into bowls, ensuring each portion receives a poached egg. Drizzle with additional extra-virgin olive oil and a sprinkle of chopped cilantro and optional piri-piri or smoked paprika. Serve hot.