Acorda Alentejana Alentejo Bread and Garlic Soup
Transport your taste buds to the sun-kissed Alentejo region of Portugal with Acorda Alentejana, a comforting rustic bread and garlic soup steeped in tradition. This simple yet flavorful dish marries day-old sourdough or country bread with fragrant garlic, fresh cilantro, extra virgin olive oil, and perfectly poached eggs, creating a soul-soothing bowl that's as nourishing as it is delightful. Infused with the bold, earthy flavors of a garlic-cilantro paste blended into a simmering broth, each spoonful offers a harmonious blend of textures and herbal aromas. Quick to prepare and ideal for showcasing humble pantry staples, this one-pot Portuguese classic is perfect for a cozy, hearty meal. Serve it piping hot, with a drizzle of olive oil and fresh cilantro garnish, for the ultimate taste of Alentejo's authentic culinary heritage.
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Recipe Information
Ingredients
- 300 grams stale rustic bread (preferably sourdough or country bread)
- 60 milliliters extra virgin olive oil
- 4 large garlic cloves
- 1 bunch fresh cilantro leaves
- 1 teaspoon coarse sea salt
- 1.5 liters water
- 4 large eggs
Instructions
Slice the stale bread into thick slices or large chunks and set aside.
Peel and crush the garlic cloves using the flat side of a knife or mince them finely.
Heat the water in a medium pot over medium heat until it begins to simmer lightly.
In a mortar and pestle, add the garlic, salt, and a handful of cilantro leaves. Pound these ingredients together until they form a rough paste. Alternatively, finely chop the garlic and cilantro together with the salt if you do not have a mortar and pestle.
Add the garlic-cilantro paste to the hot water and stir well. Let the flavors infuse for 5-7 minutes.
Reduce the heat to low and carefully crack the eggs into the water, ensuring the yolks stay intact. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove the poached eggs gently with a slotted spoon and set aside.
Turn off the heat and stir in the olive oil. Taste the broth and adjust the salt if necessary.
To serve, divide the bread slices or chunks into serving bowls. Pour the hot broth over the bread, allowing it to soak and soften.
Top each bowl with a poached egg and garnish with additional fresh cilantro leaves if desired. Drizzle with extra olive oil for added richness if preferred.
Serve immediately while hot and enjoy this rustic and comforting dish!
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.7 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
