Traditional Açorda à Alentejana recipe: Portugal's beloved bread soup

Açorda is an iconic dish of Portuguese cuisine rich in flavours and rooted in peasant tradition. Originating from Alentejo this recipe highlights simple ingredients: bread, garlic, coriander and olive oil, all enhanced by a lovely poached egg.

Now, let's see how to prepare this specialty...


Ingredients (for 4 people):

- 500g of stale white bread (preferably with a dense crumb)

- 6 cloves of garlic

- Salt

- 1 bunch of fresh coriander (or parsley according to preference)

- 1.5l of water

- 4 tablespoons of extra virgin olive oil

- 4 eggs


Method:

1. Start by crushing the coriander (or parsley), peeled garlic cloves and salt by using a mortar and pestle until you get a paste.
2. In a large saucepan, bring 1.5l of water to a boil with salt. Once the water has boiled, remove the pan from the heat and set aside.
3. Meanwhile, poach the eggs (one at a time) in a small saucepan. Cook for 3 to 4 minutes until the white is set but the yolk is still runny.
4. Add the garlic and coriander paste to the hot water, mix well and let it infuse for a few minutes to release its aromas.
5. Cut the stale bread into small pieces or crumble it coarsely and immediately pour the hot broth over it.
6. Stir well so that the bread absorbs the broth. Adjust the amount of broth according to the desired consistency: the Açorda can be more liquid or thicker according to taste.
7. Finally, gently slide the poached egg into the Açorda and serve immediately. 

Açorda is served piping hot, generously drizzled with a high-quality extra virgin olive oil and sprinkled with fresh coriander to further enhance the flavours. 
And that's it : a simple, quick and delicious recipe!


Variants:

- Seafood Açorda: add mussels, shrimp, crab or cockles for a richer dish.

- Codfish Açorda: replace the eggs with cooked pieces of cod for a more substantial version.


What wine to drink with Açorda à Alentejana?

To accompany this flavourful dish, we recommend a young and lively Portuguese white wine such as a Vinho Verde (green wine) Soalheiro ALLO whose refreshing acidity will go perfectly with the herbaceous notes of coriander and the sweetness of the bread.

Finally, Açorda à Alentejana is a comforting dish; simple but full of traditional flavours that embodies the authentic soul Portugal. Try this recipe at home and share your thoughts in the comments!

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Image source: https://www.visitportugal.com/pt-pt/node/427041