Açorda Alentejana (Açorda à alentejana)
Overview
Açorda alentejana is a traditional bread soup from the Alentejo region of southern Portugal. Garlic, salt and a large bunch of fresh coriander are pounded into a paste in a mortar, then olive oil and boiling water are added to make a fragrant broth. This is poured over slices of stale country bread in a bowl, and eggs are poached in the broth and placed on top. It is extremely simple but full of flavour, and it is often eaten with olives, grilled fish or sardines.
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History
Açorda grew out of the poor rural cooking of the Alentejo, where bread, olive oil and herbs were the main staples. Its name may come from an Arabic word for bread soup. Today it is valued as a symbol of Alentejo cuisine and appears on menus across Portugal. Many local restaurants serve it as a starter, and variations add salt cod, prawns or other ingredients to the simple broth.
Main ingredients
Bread, garlic, coriander, olive oil, eggs, salt. The soup is built on garlic and herb water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~20 min
Ingredients
- 300 g stale country bread, sliced
- 4 garlic cloves
- 1 large bunch coriander
- 4 tbsp olive oil
- 4 eggs
- 1.2 l boiling water, salt
Allergens: Contains: Gluten, Eggs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Pound the garlic, salt and coriander into a paste.
- Add olive oil and pour over boiling water.
- Poach the eggs in a pan of simmering water.
- Pour the broth over the bread in bowls and add the eggs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.