Portuguese
Açorda à Alentejana
A rustic Alentejo bread soup scented with crushed garlic, coriander, and good olive oil. The hot poaching broth softens the stale bread while a runny egg settles on top.
Ingredients
- Stale Portuguese country bread, sliced thinly150g
- Large eggs2
- Garlic cloves3
- Fresh coriander leaves and tender stems1 small bunch
- Coarse sea salt1 tsp, plus more for the water
- Extra-virgin olive oil3 tbsp
- Water750ml
Method
- Put the garlic, coriander, and 1 teaspoon coarse sea salt in a mortar and pound to a rough green paste.
- Work the olive oil into the paste with the pestle until glossy and fragrant.
- Divide the coriander-garlic paste between two deep soup bowls or place it in one warmed serving tureen.
- Bring the water to a gentle boil in a saucepan and season it lightly with salt.
- Crack each egg into a small cup, slide them into the barely simmering water, and poach for 3 to 4 minutes, until the whites are set and the yolks are still soft.
- Lift the eggs out with a slotted spoon and keep them warm on a plate.
- Ladle the hot poaching water over the coriander-garlic paste and stir to season the broth.
- Add the sliced stale bread to the bowls and press it gently so it soaks up the hot broth while still holding some texture.
- Place one poached egg on each serving and spoon a little broth over the top.
- Serve immediately, with an extra thread of olive oil if desired.
Common questions
Can I substitute another bread if I can't find stale Portuguese country bread?
Yes. Use a sturdy rustic loaf, sourdough, or crusty white bread cut into thin slices. Avoid soft sandwich bread; it turns mushy too fast. If the bread is fresh, toast it lightly first so it holds the broth.
How long does Açorda à Alentejana take from start to finish?
It usually takes about 15 to 20 minutes. The garlic-coriander paste takes a few minutes, the water boils quickly, and the eggs poach in 3 to 4 minutes. Assemble everything right before serving so the bread stays textured.
What are the most common mistakes when making this dish?
Over-salting is the biggest mistake, since the broth and bread both absorb salt fast. Another issue is overpoaching the eggs or letting the broth boil hard. Also, don’t let the bread sit too long before serving or it becomes gluey.
Can I make any part of this ahead of time, and how should I store leftovers?
You can make the garlic-coriander paste a few hours ahead and keep it covered in the fridge. But the dish itself is best assembled fresh. Leftovers do not store well once the bread has soaked; keep components separate if possible.
How should I serve it for the best texture and flavor?
Serve it immediately in warmed bowls or a tureen. The broth should be very hot, the bread softened but still with some body, and the egg yolk runny. Finish with a little extra olive oil if you want a richer result.