Açorda à Alentejana (Alentejo Bread Soup)
A rustic Alentejo bread soup made with garlic, coriander, poached eggs and olive oil, offering comforting flavours with simple pantry staples.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat the olive oil in a large pot over medium heat and gently fry the sliced garlic until fragrant and just golden, about 1 minute.
-
Step 2 of 4
Add the torn bread pieces and stir to coat them in the oil, then pour in the hot vegetable broth, stirring continuously until the bread breaks down and the soup thickens, 5–7 minutes.
-
Step 3 of 4
Season with salt and pepper, then lower the heat and create four small wells in the soup; crack an egg into each well and cover the pot, cooking for 3–4 minutes until the whites set but the yolks remain runny.
-
Step 4 of 4
Scatter the chopped coriander over the soup, give a gentle stir, and serve immediately with a drizzle of extra olive oil on top.
Notes from the kitchen
If fresh coriander is unavailable, flat‑leaf parsley works as a milder substitute; the soup can be refrigerated for up to 2 days, reheating gently and adding a splash of broth if it thickens.
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