Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Garlic Açorda, served with fresh coriander and sesame seeds
Traditional Alentejo bread soup topped with fresh coriander and egg

Garlic Açorda

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Açorda Alentejana proclaims the genius of Portuguese peasant cooking (cucina povera). In the Alentejo region, stale bread was not thrown away, but revived with hot water flavoured with coriander, garlic and olive oil. This is not a classic soup, but rather a 'bread porridge' or soaked bread dish, where the yolk of a poached egg makes the whole thing creamy. A triumph of simplicity.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Mortar (for best results) or food processor
  • Large bowl for serving
  • Saucepan for boiling water

Allergen Information

⚠️ Cereals containing gluten (Bread)
⚠️ Eggs
⚠️ Sesame

Instructions

1 ✓

Make the 'Piso' (the base): crush the garlic, coriander (stalks too!) and salt to a paste in a mortar. When ready, mix in the olive oil.

Tip: Crushing in a mortar breaks cell walls, so the essential oils form an emulsion with the olive oil. This green paste is the soul of the dish.
2 ✓

Boil the water. When bubbling, gently crack in the eggs and poach them for 3 minutes until the white sets but the yolk remains runny. Remove the eggs.

Tip: Add a drop of vinegar to the water to help the egg white hold together.
3 ✓

Pour the hot water (in which the eggs cooked) onto the garlic-coriander paste in a large bowl and stir. This becomes the flavoured soup.

Tip: We don't cook the garlic and coriander! The hot water just 'scalds' them, preserving their fresh, bright taste.
4 ✓

Break the bread into large chunks and place in bowls. Ladle the hot, green soup over it.

Tip: Let stand for a minute so the bread absorbs liquid but the crust still holds.
5 ✓

Place the eggs on top, sprinkle with sesame seeds. Before eating, everyone should mix the egg into the soup.

Tip: The runny egg yolk emulsifies the soup, turning the water into a creamy sauce.

Recipe FAQ

What bread should I use?
Sourdough, thick-crusted, stale farmhouse bread is best. Soft, sliced shop-bought bread will just turn to mush and won't hold its structure.
Should I boil the egg in it?
In the traditional version, the egg is poached in the hot soup (water), then mixed into the plate.

Ingredients

  • 300 g Stale white bread (sourdough)
  • 5 cloves Garlic
  • 1 large bunch Fresh coriander (including stalks)
  • 4 tbsp Extra virgin olive oil
  • 1.2 l Water (or stock)
  • 2 pcs Eggs
  • 1 tsp Salt
  • 1 tsp Sesame seeds (optional garnish)