Açorda alentejana
Açorda alentejana, from above
Non vegEggAlentejo

Açorda alentejana

Garlic and coriander broth poured over bread, crowned with a poached egg. Peasant food, pure magic.

25 minTime
14 gProtein each
mildSpice
The Alentejo bread soup2 chapters · 1 min read

Make it your way

Grandma's wayPounded garlic, coriander, olive oil and salt, hot water, bread and poached egg.
The original
414kcalsame
14 gproteinsame
3 gfibresame
25minutessame

Açorda alentejana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
White breadstale rustic bread, in thick slices
Garlic6 cloves
Coriander leaves (cilantro)1 large bunch
Olive oil4 tbsp
Egg4
Water1.2 litres, boiling
Saltcoarse salt, to taste

Method

4 steps
  1. 1Pound the garlic, coriander and coarse salt to a rough green paste. Stir in the olive oil.
  2. 2Poach the eggs in the boiling salted water, then lift out.
  3. 3Put the paste in a large bowl, pour in the hot water and stir.
  4. 4Add the bread, let it soak a minute and top with the eggs.
Serve it like this

Serve in a big clay bowl or deep plates, bread soaked in the green broth and a poached egg on top.

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Make it a meal

What goes with Açorda alentejana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Sardinhas assadas45 min
On the side Bhindi masala35 min
On the side Baingan bharta40 min
To drink Kokum sharbat25 min
Something sweet Serradura20 min
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