Quick Weeknights · Portuguese
Açorda de Gambas
A classic bread soup loaded with garlic, cilantro, and fresh prawns.
Why This Works
The technique of emulsifying bread and stock with egg yolks creates a rich, velvety texture without needing heavy cream.
The Upgrade
Use day-old bread with a dense crust for a heartier texture that holds up against the hot stock.
Chef's Secret
Michelin TechniqueThe key is using a generous amount of cilantro; the stems should be chopped as finely as the leaves to maximize the herbal brightness.
Ingredients
Total time including resting: 35 min
Directions
In a heavy-bottomed pot, heat olive oil over medium heat and sauté garlic until golden and aromatic.
3 minAdd the shrimp and cook until just pink; remove shrimp and set aside to avoid overcooking.
2 minAdd the torn bread to the garlic-infused oil, stirring to coat thoroughly.
2 minPour in the hot stock slowly, stirring constantly until the bread absorbs the liquid and creates a thick, porridge-like texture.
8 minRemove from heat. Rapidly stir in the egg yolks—the residual heat will cook them into a silky emulsion.
1 minFold in the fresh cilantro and cooked shrimp, seasoning with salt to taste.
1 minServe immediately in shallow bowls with a final drizzle of high-quality olive oil.
Wine Pairing
Alvarinho
White Wine
The BottleSoalheiro Alvarinho
This Portuguese classic is the definitive choice for garlic-heavy seafood dishes. Its intense citrus and mineral drive provide a perfect foil to the dense, flavorful bread soup.
Nutrition per Serving
480
calories
28g
protein
42g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Green Beans
Sautéed green beans provide a crisp texture to balance the soft, bread-based soup.
Ingredients
Directions
Blanch green beans in boiling salted water for 2 minutes, then shock in an ice bath; pat thoroughly dry.
Heat olive oil in a wide skillet over medium-high heat until shimmering.
Add garlic and chili flakes, sautéing for 30 seconds until fragrant but not browned.
Increase heat to high, add green beans, and sear for 3 minutes, tossing occasionally to achieve a light char.
Remove from heat immediately, season with flaky salt, and toss with fresh lemon zest.
Serve promptly to maintain structural integrity and vibrant color.
Side Dish
Fresh Herb Salad
A mix of parsley and arugula with a lemon-oil vinaigrette adds a fresh, clean finish.
Ingredients
Directions
Ensure the parsley and arugula are washed and thoroughly dried to guarantee a crisp texture.
Whisk the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
Place the greens into a chilled stainless steel mixing bowl.
Drizzle the vinaigrette sparingly over the greens, using only enough to coat the leaves lightly.
Toss gently with your hands to avoid bruising the delicate herbs.
Serve immediately alongside the Açorda de Gambas for optimal freshness.
Member Reviews
How did it turn out?
Rate this recipe
Loved the short ingredient list. Everything was already in my pantry.
My new go-to. Even my picky kids cleaned their plates.
Great recipe — took me about 10 minutes longer than listed but worth it.
Great recipe — took me about 10 minutes longer than listed but worth it.
Loved the short ingredient list. Everything was already in my pantry.
My new go-to. Even my picky kids cleaned their plates.