Quick Weeknights · Portuguese
Açorda Alentejana
A classic Portuguese bread soup that transforms humble pantry ingredients into a warm, garlic forward bowl. It is modest food prepared with care.
Why This Works
The bread acts as a sponge, soaking up the raw heat of the garlic and the herbaceous intensity of the cilantro.
The Upgrade
Add finely diced chouriço for a smoky depth that complements the garlic.
Chef's Secret
Michelin TechniqueUse the best quality olive oil you have; since there are so few ingredients, the oil is the backbone of the flavor.
Ingredients
Total time including resting: 25 min
Directions
In a mortar, mash the garlic with salt and cilantro until it forms a uniform, aromatic green paste.
5 minIn a large bowl, place the bread chunks and add the garlic-cilantro paste and half the olive oil.
Pour the boiling water over the bread, ensuring it is all soaked, then cover with a plate for 5 minutes.
5 minWhile waiting, poach the eggs in a separate small pot of simmering water until the whites are set, about 3 minutes.
3 minUncover the bread; it should have absorbed the water and become a rustic porridge.
Drizzle with remaining olive oil and fluff the bread with a fork.
Top each portion with a poached egg and serve immediately.
Wine Pairing
Vinho Verde
White Wine
The BottleSoalheiro Alvarinho
This wine's high acidity and low alcohol make it the perfect partner for a garlic-heavy soup. It acts as a refreshing palate cleanser that keeps the dish feeling light.
Nutrition per Serving
390
calories
14g
protein
45g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Marinated Olives
Serve a bowl of pimentón-dusted olives to add a salty, bite-sized appetizer that prepares the palate for the garlic-forward soup.
Ingredients
Directions
Combine the olive oil, pimentón, lemon zest, rosemary, and red pepper flakes in a small mixing bowl.
Whisk the marinade vigorously to emulsify the spices into the oil.
Fold the olives into the marinade until thoroughly coated.
Let the olives rest at room temperature for 15 minutes to allow the flavors to penetrate.
Transfer to a chilled serving bowl.
Finish with a light sprinkle of flaky sea salt before serving.
Side Dish
Sautéed Collard Greens
Quickly sauté thin-sliced greens with garlic to introduce a chewy, vegetable element that rounds out the carb-heavy soup.
Ingredients
Directions
Heat olive oil in a wide sauté pan over medium-high heat until shimmering.
Add garlic and red pepper flakes; sauté for 30 seconds until fragrant but not browned.
Increase heat to high, add collard greens in large handfuls, tossing constantly with tongs.
Sauté for 4 to 6 minutes until the greens are vibrant green and just tender, retaining a slight chew.
Remove from heat immediately, season with kosher salt, and toss with lemon juice.
Serve promptly to maintain texture and color.
Member Reviews
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Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.