Alentejo Purslane Soup with Sheep’s Cheese and Eggs

Alentejo-style purslane soup with sheep's cheese and eggs is one of the most characteristic recipes of summer cuisine in the Alentejo. Purslane is cooked in an aromatic broth with olive oil, onion, garlic, and potato.

Served over slices of Alentejo bread and enriched with poached eggs and cured sheep's cheese, it is a complete meal deeply connected to the region's rural tradition.

Serves: 4
Preparation: 20 minutes
Cooking: 40 minutes
Total time: about 1 hour

Ingredients for purslane soup

• 300 g of fresh purslane leaves, prepared
• 600 g of potatoes
• 1 medium onion
• 1 small head of garlic
• 60 ml of Galega Single-Variety Extra Virgin Olive Oil — 500 ml
• 1.2 l of boiling water
• 4 eggs
• 1 pack of Cured Sheep's Cheese Pieces — 180 g
• 240 g of Alentejo bread, cut into slices
• Salt, as needed

How to make Alentejo-style purslane soup

1. Prepare the purslane. Separate the leaves, discarding the thickest stems and damaged parts. Wash them carefully in several changes of water and leave to drain.
   
2. Prepare the sauté. Cut the onion into thin slices. Heat the olive oil in a wide saucepan, add the onion, and cook over medium heat for seven to eight minutes, until soft and lightly golden.
3. Add the purslane. Add the washed leaves and sauté for five minutes, stirring with a wooden spoon to coat them well in the olive oil and onion.
4. Cook the potatoes. Pour in the boiling water. Remove only the outer white skin from the head of garlic, keeping it whole without peeling the individual cloves. Add it to the broth with the potatoes cut into thick slices. Season moderately with salt and cook for 18 to 20 minutes.
5. Poach the eggs. When the potatoes are almost cooked, crack the eggs, one at a time, directly into the broth. Poach for five to six minutes, until the whites are firm. For children, pregnant women, older people, or immunocompromised individuals, the eggs should be cooked thoroughly.
6. Add the cheese. If necessary, cut the pieces of cheese so they are a similar size. Carefully place them in the pot and heat for two minutes. The cheese should soften slightly without falling apart.              
7. Serve. Distribute the slices of Alentejo bread among deep plates and ladle the broth over them. Serve the potatoes, purslane, cheese, and one egg in each plate.

How to choose and prepare the purslane

Choose tender purslane with firm, fleshy leaves, without yellowed or damaged areas. As it grows close to the ground, it should be washed carefully in several changes of water to remove all the soil.

If picked directly from the countryside or garden, use only correctly identified plants from clean areas, away from roads and recently treated land.

How to achieve a flavorful, balanced broth

The onion should cook slowly in the olive oil before the purslane is added. This sauté forms the base of the broth and helps soften the plant's vegetal flavor. Avoid letting the onion or garlic burn, as they can make the soup bitter.

The head of garlic is added whole, removing only the outer white skin. This allows it to release its aroma gradually without overpowering the other ingredients. Season with a little salt at first, as the cured cheese and bread also contribute to the seasoning.

Wine to accompany purslane soup

The vegetal character of the purslane and the intensity of the cured sheep's cheese call for a fresh white wine with structure. We suggest the Vidigueira Escolha dos Sócios Antão Vaz DOC, served at between 10 and 12 °C.

The wine's freshness complements the purslane, while its structure balances the olive oil, egg, and persistent flavor of the cured cheese.

Advance preparation and storage

You can prepare the sauté, purslane, and potatoes a few hours in advance. Set aside the eggs, cheese, and bread to add only when reheating and finishing the soup.

If there are leftovers, do not leave the soup at room temperature for more than two hours. Divide it among small, covered containers so it cools more quickly and store it in the refrigerator. Consume within 24 hours and heat thoroughly before serving, until the broth comes to a boil.

Indicative nutritional information

Per serving (1/4 of the recipe):

• Energy: 690 kcal
• Protein: 27 g
• Fat: 36 g
• Carbohydrates: 64 g
• Fiber: 6 g
• Salt: 1.8–2.6 g

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

Frequently asked questions

Are only the purslane leaves used?

Traditionally, mainly the leaves are used. The thicker stems should be removed, as they may remain fibrous even after cooking.

Should the head of garlic be added whole?

Yes. Only the outer white skin is removed, keeping the head whole and the natural skin on each clove. This allows the garlic to flavor the broth without becoming too intense.

Does the cured sheep's cheese melt in the broth?

It should not melt completely. The pieces warm up and soften slightly, but retain some texture and add intensity to the broth.

Can purslane soup be prepared without onion?

Yes. In the traditional version from the Évora region, the onion may be omitted and a larger quantity of whole garlic is used.

Bring this Alentejo tradition to the table

Prepare this recipe with Galega Single-Varietal Extra Virgin Olive Oil and Cured Sheep's Cheese Pieces. Pair it with Vidigueira Escolha dos Sócios Antão Vaz DOC.

For another summer suggestion, also discover Alentejo-style gazpacho with black pork ham.