Açorda à Alentejana
Açorda à Alentejana
In this Alentejo bread soup, the garlic and cilantro stay raw until the hot poaching water hits them. Put the bread in the bowls first so the edges soften while the middle still has a little chew.
Ingredients
Method
- Divide the bread among four deep bowls. If the bread is fresh, toast it lightly on both sides so it will hold its shape.
- Crush the garlic, cilantro and salt to a coarse paste in a mortar, or mince and mash them on a board. Stir in the olive oil. Put a quarter of the mixture beside the bread in each bowl.
- Bring the water to a gentle simmer in a wide pan. Crack each egg into a cup and slide it into the water. Poach until the whites and yolks are firm, about 5–7 minutes depending on size. Lift the eggs out and keep the water.
- Bring the poaching water back just to a boil. Add a small ladleful to each bowl and stir it into the herb paste. Divide the remaining broth among the bowls to taste. Let the bread soak for a minute, then top each with an egg, a thread of oil and more salt if needed. Serve immediately.
Tried this recipe?
Let us know how it was!Choose a loaf with some backbone. An airy sandwich slice dissolves into the broth before it gets to the table. Day-old country bread softens at the edges and still gives the spoon something to catch.
Food illustration from the Mercury Food & Drink Instagram guide, created with AI.
