Dish

Açorda à Alentejana

Bread soup

Açorda à Alentejana is a simple yet delicious soup that is made by boiling bread in a flavorful broth of garlic, olive oil, and coriander. The bread is then topped with poached eggs and served hot. The dish is typically served with a side of olives and a glass of red wine. Açorda à Alentejana is a popular dish in the Alentejo region of Portugal and is often served at family gatherings and special occasions.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Soup› Bread Soup

Origins and history

Açorda à Alentejana has its roots in the Alentejo region of Portugal, where it has been a staple dish for centuries. The dish was originally made by shepherds who would use stale bread and whatever ingredients they had on hand to make a hearty soup that would keep them warm and full during long days in the fields. Today, Açorda à Alentejana is a beloved dish throughout Portugal and is enjoyed by people of all ages.

Dietary considerations

Vegetarian

Variations

There are many variations of Açorda à Alentejana, with some recipes calling for the addition of seafood or meat. Some versions of the dish also include potatoes or other vegetables. However, the traditional recipe calls for only bread, garlic, olive oil, coriander, and eggs.

Presentation and garnishing

Açorda à Alentejana is typically served in a large bowl with the poached eggs on top of the bread. The dish is garnished with fresh coriander and a drizzle of olive oil. A side of olives is often served alongside the soup. To make the dish look more visually appealing, you can sprinkle some paprika on top of the eggs before serving.

Tips & Tricks

To make the perfect Açorda à Alentejana, it is important to use high-quality ingredients. The bread should be stale and crusty, and the garlic should be fresh. The broth should be well-seasoned with salt and pepper, and the eggs should be poached to perfection. When serving the dish, be sure to have plenty of bread on hand to soak up the flavorful broth.