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–+ servings
Illustration of açorda à alentejana with bread, cilantro and a poached egg.

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 10 oz firm day-old rustic bread cut into 4 thick slices
  • 4 large eggs
  • 3 garlic cloves peeled
  • 1/2 cup packed fresh cilantro leaves and tender stems
  • 1/2 tsp fine salt plus more to taste
  • 3 tbsp extra-virgin olive oil plus more to finish
  • 5 cups water

Method
 

  1. Divide the bread among four deep bowls. If the bread is fresh, toast it lightly on both sides so it will hold its shape.
  2. 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.
  3. 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.
  4. 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.

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