Garlic bread soup with a poached egg

Garlic açorda with poached egg is perhaps the oldest and most primitive recipe from the Alentejo. Born of necessity and popular wisdom, it transforms simple ingredients - stale bread, garlic, coriander, olive oil, and hot water - into one of the most flavorful and comforting soups in Portuguese cuisine.

Unlike açorda with cod, this version is vegetarian and even closer to its origins. It is the dish of the shepherd, the countryman, the people of the Alentejo countryside - and it is absolutely unforgettable.

Serves: 4 people
Preparation: 10 minutes
Cooking: 15 minutes
Total time: 25 minutes

Ingredients for garlic açorda with poached egg

• 300 g stale Alentejo bread (one day old)
• 6 garlic cloves
• 1 generous bunch of fresh coriander
• 100 ml of Galega Monovarietal Extra Virgin Olive Oil - 500 ml
• 1 liter boiling water
• 4 eggs
• Coarse salt, as needed
• White vinegar, as needed (for poaching the eggs)

How to make garlic açorda with poached egg

1. Prepare the base. In a mortar or earthenware bowl, crush the garlic with coarse salt until you obtain a paste. Add the roughly chopped coriander and continue crushing until incorporated. Drizzle in the olive oil and mix well.
2. Add the water. Pour the boiling water over the garlic and coriander mixture. Mix well and taste for seasoning - it should be well salted.
3. Add the bread. Break the bread into irregular pieces and add them to the broth. Let it rest for 2 to 3 minutes so the bread absorbs the broth while retaining some texture. The açorda should be neither dry nor too liquid.
4. Poach the eggs. In a wide frying pan of boiling water with a dash of vinegar, poach the eggs one at a time for 3 minutes, until the whites are set and the yolks are still soft.
5. Serve. Divide the açorda among deep bowls. Place one poached egg in each bowl. Drizzle with olive oil and garnish with fresh coriander. Serve immediately.

The secret to perfect açorda

Alentejo bread is irreplaceable - its dense crumb and thick crust absorb the broth without completely falling apart. Always use day-old or older bread. The coriander must be fresh and used generously - it is the soul of this recipe. Do not cook the bread for too long: the açorda should have texture, not be a mush.

The role of olive oil in this recipe

Herdade do Estacal's Galega Monovarietal Extra Virgin Olive Oil is the central ingredient in this recipe - it is what gives the broth body, flavor, and richness. Use it generously, both during preparation and at the end, drizzled over the açorda before serving.

Wine to pair with garlic açorda

We suggest Vidigueira Saudade Branco DOC Wine, served chilled at 10 to 12 °C. Its fruity notes and refreshing acidity complement the intensity of the garlic and the freshness of the coriander, creating a light and elegant pairing.

Storage

Açorda is a dish to eat immediately - the bread continues to absorb the broth and the texture changes quickly. Storing it is not recommended. Prepare only the amount needed.

Indicative nutritional information

Per serving (1/4 of the recipe):

• Energy: 380 kcal
• Protein: 12 g
• Fat: 22 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Salt: 1.8 g

The values shown are estimates calculated based on the quantities indicated and may vary according to the ingredients used. This information is provided for guidance only.

Frequently asked questions

Can I use fresh bread instead of stale bread?

It is not recommended. Fresh bread falls apart completely and the açorda loses its characteristic texture. Always use day-old bread, or leave fresh bread to dry for a few hours before using it.

Can I replace the coriander?

Coriander is the defining ingredient in this recipe and has no direct substitute. If you do not like coriander, try the parsley version, but the result will be a different dish.

How can I poach the egg without it falling apart?

Use very fresh eggs - the white is more compact and stays together. Add a dash of white vinegar to the water, which helps the white coagulate quickly. Create a whirlpool in the water before adding the egg and cook for 3 minutes for a soft yolk.

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal's Galega Monovarietal Extra Virgin Olive Oil and pair it with Vidigueira Saudade Branco DOC Wine.

Also discover our Alentejo Açorda with Cod and Poached Egg, another traditional version of this emblematic soup.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the "At the Table with the Alentejo" blog, fully preserving the original methods and ingredients.