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10 min1300 kcal
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Açorda à Alentejana — Garlic & Coriander Bread Soup
Poverty food turned classic: a pounded paste of garlic, coriander and olive oil, drowned in boiling water, poured over stale bread and topped with a poached egg. Almost nothing in the cupboard becomes a bowl of real comfort.
Sumber
Resipi oleh Alentejo kitchens · 🏺 Tradisional · The wide wheat-and-cork plains of the south-central Alentejo — bread, garlic, coriander and olive oil cooking of great thrift
Portuguese (Alentejo) · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article describes açorda's origin as a poverty food made to use up leftover bread that became a classic of Portuguese and especially Alentejan cuisine (açorda à Alentejana), and confirms the defining ingredients — stale bread with garlic, cilantro/coriander, poached eggs, olive oil and vinegar mashed to a coarse paste. It does NOT mention the widely-repeated Arabic etymology, which is therefore flagged in the tips as unsourced background rather than asserted as fact. Quantities and method here are this book's own.
Tonton cara membuatnya · 3 video
⏱ 25 min🍽 4 hidangan🔥 340 kcal🇵🇹 Portugal
HalalVegetarianBebas tenusuBebas kacang
Langkah
Pound the garlic, most of the coriander and a good pinch of salt to a rough green paste in a mortar (or blitz briefly). Work in 3 tablespoons of the olive oil until it looks like a loose pesto.
💡 The garlic and coriander are raw — this paste is the whole flavour of the açorda, so taste it and get the salt right before any water goes in.
Put the coriander paste in a large bowl or tureen. Pour the boiling water over it, whisking, so the raw garlic and herb steep into the hot liquid. Taste and adjust the salt.
Poach the eggs: slide them one at a time into a pan of barely simmering water and cook 3 minutes, until the white is set but the yolk stays runny.
💡 Some cooks crack the eggs straight into the hot açorda liquid to poach them there — that works too and flavours the broth, but a separate pan is easier to control.
Put the torn stale bread into four bowls. Ladle the hot green broth over it and let it sit for a minute so the bread softens and swells but still holds some texture.
Slide a poached egg onto each bowl, scatter the last of the coriander, and finish with a thread of the remaining olive oil. Eat straight away, breaking the yolk through the bread.
💡 Petua
- How much water you add decides the dish: less and it is a thick, spoonable bread porridge; more and it is a brothy soup. The Alentejo version is usually on the thick side — start with less and loosen to taste.
- The word açorda is widely said to come from an Arabic root (ath-thurda, a bread sop), a trace of eight centuries of Moorish al-Andalus in Iberia — but the cited Wikipedia article does NOT confirm that etymology, so it is offered here only as commonly-held background, not as sourced fact.
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