Açorda alentejana

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Açorda alentejana is a Portuguese bread soup with garlic, cilantro and olive oil, often finished with a poached egg. It is light, aromatic and very homely.

Serves: 4 people

Preparation time: 6 min

Ingredients

• garlic – 4 cloves
• fresh cilantro – 1 handful
• olive oil – 4 tbsp
• water – 4 cups
• day-old bread, sliced – 7 oz
• eggs – 4
• salt – to taste
• black pepper – to taste

Method

1. Crush the garlic with part of the cilantro and a little salt in a mortar, or chop everything very finely.
2. Stir in the olive oil and divide the mixture among the soup bowls.
3. Bring the water to a boil and poach the eggs for 3 minutes.
4. Place bread in the bowls, pour the hot cooking water over it and top with the poached eggs.
5. Scatter with the remaining cilantro and season with pepper.