Açorda Alentejana: Portugal’s Yummy Traditional Bread Soup

Açorda Alentejana is a traditional Portuguese soup from the Alentejo region, known for being a comforting and tasty meal.

Ingredients:

Coriander – Pennyroyal – Garlic – Coarse salt – Olive oil – Water – Hard homemade bread – Eggs

Preparation:

1. Crush the coriander, pennyroyal, garlic and coarse salt in a mortar to form a paste.
2. Scald the eggs and reserve the water. Place the herb mixture in a serving dish.
3. Drizzle with olive oil and the boiling water you scalded the eggs in.
4. Add the sliced or cubed bread to the mixture.
5. Stir well and adjust the seasoning as necessary. 6. serve the soup with the poached eggs on top.

Variations on Açorda Alentejana

• Shrimp açorda

• Seafood açorda

• Cod açorda

• Fish açorda with cabbage

• Rabbit açorda

• Tomato açorda

Curiosities

• Açorda Alentejana is a frugal, traditional meal and an iconic soup from the Alentejo region of Portugal.

• Alentejo bread is a key ingredient in this soup, being a long-fermented bread with a distinctive flavor.

• In addition to the eggs and bread, the soup is enriched with a pesto of coriander, garlic and olive oil after the eggs have been poached.

• The Alentejo region is known as the “bread basket of Portugal” due to its abundant agricultural production.

Alentejo Wine Route