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4.6 from 15 votes

Açorda

Açorda or sopa Alentejana, is the iconic soup of the Alentejo region of Portugal. It is prepared with eggs, bread, olive oil, garlic and cilantro, and can sometimes include seafood or meat.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 people
Course: Soup
Cuisine: Portuguese

Ingredients

  • 6 eggs
  • 8 cloves garlic
  • 1 bunch cilantro (or pennyroyal or mint, depending on taste)
  • 6 lices alentejano bread (stale), or thick rustic bread baked over a wood fire
  • ¼ cup olive oil
  • 8 cups water
  • salt
  • pepper
Equipment
  • Mortar and pestle

Instructions

    Cup of Yum
  1. In a mortar, crush the garlic with a pestle.
  2. Add the cilantro leaves and olive oil gradually to form a paste.
  3. In a pot, bring the water to a boil over high heat. Season with salt and pepper.
  4. Reduce the heat to medium.
  5. Break the eggs over the pan and poach them for 3 minutes.
  6. Remove the poached eggs with a slotted spoon and place them on a plate lined with paper towels.
  7. Pour the cilantro and garlic paste into the egg-cooking water and stir well.
  8. Prepare 6 bowls. At the bottom of each bowl, place a slice of bread and a poached egg.
  9. Pour the garlic and cilantro broth, adjust seasoning and serve immediately.

Notes

  • There are other types of açorda, such as: Açorda de camarão, with shrimps Açorda de marisco, with seafood Açorda de bacalhau, with salted cod Açorda de peixe com couve, with fish and cabbage Açorda de coelho, with rabbit Açorda de tomate, with tomato
  • To prepare these, just cook the shrimp, seafood, cod, fish and cabbage, rabbit, or tomato in the cooking water after poaching the eggs.