Alentejo açorda
Portuguese bread soup with garlic, cilantro, olive oil, and poached eggs. Serves 4; times are estimates.
Sliced bread is soaked with hot water flavored with garlic, cilantro, olive oil, and salt, then served with one poached egg per portion. Hands-on preparation time and yield are estimates for these quantities.
Ingredient allergens
Allergen listDepends on the product
-
Cereals containing gluten
Rustic bread
-
Lupin
Rustic bread
-
Sesame
Rustic bread
Ingredients without verified allergen data 6
Ingredients without verified allergen data: Garlic, Cilantro, Coarse salt, Olive oil, Water, Eggs.
Method
- 01
Crush the aromatics
Crush the garlic, cilantro, and coarse salt in a mortar until broken down. Stir in the olive oil.
Ready to continue when: The garlic and cilantro are crushed, and the mixture is coated with oil.
3 min - 02
Poach the eggs
Bring the water to a gentle boil. Crack the eggs into the water one at a time and poach for 3–5 minutes. Lift them out with a slotted spoon and reserve the hot water.
Ready to continue when: The whites are set, and the eggs hold their shape when lifted out with the slotted spoon.
5 min - 03
Make the aromatic broth
Mix the garlic, cilantro, and oil mixture with some of the hot egg-poaching water. Stir until the aromatics are distributed through the liquid.
Ready to continue when: The water is fragrant, and the garlic and herbs are dispersed through the broth.
1 min - 04
Assemble and serve the açorda
Divide the sliced bread among four bowls. Pour the hot broth over it, adding more reserved water if needed to soak the bread, then place one poached egg in each bowl. Serve straight away.
Ready to continue when: The bread is soaked but still holds some of its shape, and each bowl has an egg on top.
2 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.