Açorda Alentejana (Bread Soup with Garlic, Coriander and Eggs)
Why this recipe works
- Traditional bread-softening method: Stale bread absorbs the fragrant broth without needing long cooking, creating a soup that is hearty but still light.
- Simple ingredients, clear flavour: Garlic, coriander, olive oil and eggs give the soup its character without masking the clean savoury base.
- Fast, satisfying cooking: The broth, bread and eggs come together in one pot in under 30 minutes, making it practical for a simple dinner.
Get the most out of this recipe
Ingredient notes
- Use sturdy bread: Country-style or sourdough bread works well because it softens in the broth while keeping some structure.
- Fresh herbs matter: Fresh coriander gives the soup its bright, aromatic character; parsley is milder but still works if coriander is not preferred.
- Finish with good olive oil: A final drizzle of extra-virgin olive oil adds richness and rounds out the garlic and herb flavours.
Texture tips
- Keep some bread texture: Stir gently once the bread is added so it becomes tender without breaking down into a paste.
- Loosen if needed: If the soup thickens too much, add a little more hot stock or water until it is spoonable.
Timing notes
- Serve straight away: Açorda is at its best immediately after cooking, while the eggs are just set and the bread has not softened too far.
- Best the same day: Leftovers can be reheated gently, but the eggs will firm up and the bread will continue to absorb liquid.
Common mistakes
- Avoid a rolling boil: Keep the soup at a bare simmer when adding the eggs so the whites set neatly instead of breaking apart.
- Do not overcook the bread: Stop cooking once the bread is fully soaked and tender; too much stirring or simmering can make the soup heavy.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the garlic. Roughly chop the coriander, keeping a small handful aside for serving.
- Put the vegetable stock in a large pot and bring to a gentle simmer. Add the garlic, fine sea salt and most of the coriander, then simmer for 5 minutes so the broth turns fragrant.
- Tear the country bread into bite-sized pieces and add it to the pot. Cook for 3 to 5 minutes, stirring gently, until the bread is fully soaked and tender but not completely broken down.
- Keep the soup at a bare simmer and crack in the eggs, spacing them apart. Poach for 3 to 4 minutes until the whites are set and the yolks are still soft, or cook a little longer if you prefer firmer yolks.
- Ladle into bowls, making sure each serving gets an egg. Drizzle with extra virgin olive oil, add black pepper, and scatter over the reserved coriander; serve straight away.
Recipe notes
Tips
- Keep the broth at a gentle simmer when poaching the eggs so the whites set neatly without breaking up.
- If your bread is very dry, add it in two additions and stop as soon as the soup is thick but still spoonable.
- If serving anyone who is pregnant, elderly, or immunocompromised, poach the eggs until the yolks are fully set.
Substitutions
- Replace country bread with sourdough bread for a slightly tangier soup.
- Replace fresh coriander with fresh flat-leaf parsley for a milder, less citrusy herb note.
- Replace vegetable stock with water for a lighter, more traditional-tasting broth, then adjust fine sea salt to taste.
Storage
- Refrigerate up to 1 days
- Açorda is best eaten immediately. If you have leftovers, cool quickly and refrigerate; reheat gently in a saucepan until piping hot, adding a splash of water if it has thickened, but note the eggs will overcook and the bread will soften further.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Eggs Gluten Wheat
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