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Açorda soup served with olive oil, garlic and fresh parsley
Traditional Portuguese Açorda soup with golden olive oil, garlic, and a soft poached egg.

Portuguese bread soup with olive oil (Açorda)

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Açorda is a testament to the genius of Portuguese cuisine: transforming a few slices of stale bread, garlic, and golden olive oil into a regal, soul-warming soup. Originally the sustenance of farm workers in the Alentejo region where nothing went to waste, the bread here is not merely an accompaniment but the body of the soup itself. It absorbs the spicy garlic water, taking on a silky, creamy texture. The addition of a poached egg at the end makes it as rich as if you were dining in an elegant restaurant in the heart of Lisbon.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 455 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Heavy-based saucepan: To ensure the garlic and oil heat evenly without burning.
  • Stick blender: To achieve the perfectly creamy texture.
  • Kitchen scales: For precise bread measurement.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Cut the bread into small cubes or tear it into pieces. The more cut surfaces the bread has, the more flavour it can absorb.

Tip: The structure of stale bread is more open, allowing it to hold more liquid without becoming rubbery.
2 ✓

Heat the olive oil in the saucepan. Add the crushed garlic and sauté until translucent and the kitchen fills with aroma. Do not let it brown!

Tip: Over-browned garlic becomes bitter, so keep the heat moderate.
3 ✓

Pour in the water, and add the salt and pepper. Bring the liquid to a boil, then reduce the heat to a gentle simmer.

Tip: Slow simmering allows the garlic aromas to infuse the water.
4 ✓

Scatter in the bread cubes. Wait a few minutes until the bread is completely saturated and begins to break apart in the liquid.

Tip: The starch in the bread swells in the hot water, naturally thickening the soup.
5 ✓

Use a stick blender to purée the soup. If you prefer it rustic, simply mash the larger pieces with a fork.

Tip: Blending breaks the oil and water into tiny droplets that mix with the bread, making the soup creamy.
6 ✓

Beat the egg in a small bowl. Whilst stirring continuously and briskly, drizzle it into the hot (but not boiling) soup.

Tip: The egg yolk and white separate into fine strands, adding a velvety, rich taste to the dish.
7 ✓

Taste and adjust the seasoning if necessary. Serve immediately in deep bowls, sprinkled generously with fresh parsley.

Tip: The freshness of the parsley balances the strong flavours of garlic and olive oil.

Recipe FAQ

What bread should I use?
The best choice is sourdough or rustic white bread that is 1-2 days old. Fresh bread gets soggy too quickly and can become lumpy.
The egg split, what went wrong?
Only add the egg when the soup is no longer rolling boiling. Continuous stirring helps distribute the heat evenly (tempering).
How do I reheat it?
Reheat on a low heat with a little added water, stirring constantly, as the bread tends to stick to the bottom.

Ingredients

  • 500 g stale white bread (crusts removed)
  • 50 ml extra virgin olive oil
  • 3 cloves crushed garlic
  • 750 ml water or light vegetable stock
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 1 bunch fresh parsley
  • 1 whole free-range egg