Açorda Alentejana — Garlic, Coriander & Bread Soup

A simple Alentejo soup of bread, garlic, coriander and olive oil, finished with a poached egg.

TIME BREAKDOWN
Prep: 10 min
Cook: 15 min
Total: 25 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 6 cloves garlic, peeled
  • 1 large bunch fresh coriander (about 40g), leaves and stems
  • 1 tsp coarse sea salt
  • 5 tbsp extra virgin olive oil, plus extra to serve
  • 1 litre boiling water
  • 300g stale crusty white bread, torn into chunks
  • 4 eggs
  • 1 tbsp white wine vinegar (for poaching)
  • Black pepper to taste

Method

  1. Pound the garlic, coriander and salt to a coarse paste in a mortar, or chop finely and mash with the back of a knife. Mix in the olive oil.

  2. Divide the paste and bread between four warm bowls and mix lightly.

  3. Bring a wide pan of water to a gentle simmer and add the vinegar. Poach the eggs for 3 minutes, then lift out with a slotted spoon.

  4. Pour the boiling water over the bread in the bowls, dividing it equally, and let it sit for 2 minutes to soften.

  5. Top each bowl with a poached egg, a drizzle of olive oil and black pepper and serve immediately.