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:
- Crush the coriander, pennyroyal, garlic and coarse salt in a mortar to form a paste.
- Scald the eggs and reserve the water. Place the herb mixture in a serving dish.
- Drizzle with olive oil and the boiling water you scalded the eggs in.
- Add the sliced or cubed bread to the mixture.
- 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.