Purslane Soup Alentejo-style with Sheep's Cheese and Eggs

Alentejo-style purslane soup with sheep's cheese and eggs is one of the most characteristic summer recipes from the Alentejo. The 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.

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

Ingredients for purslane soup

• 300g fresh purslane leaves, after cleaning
• 600g potatoes
• 1 medium onion
• 1 small head of garlic
• 60ml of Galega Monovarietal Extra Virgin Olive Oil — 500ml
• 1.2l boiling water
• 4 eggs
• 1 pack of Cured Sheep's Cheese in Pieces — 180g
• 240g Alentejo bread, sliced
• Salt to taste

How to make Alentejo-style purslane soup

1. Prepare the purslane. Separate the leaves, discarding thicker stems and damaged parts. Wash them carefully in several changes of water and drain.
   
2. Prepare the sauté. Slice the onion thinly. Heat the olive oil in a large pot, 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 of the garlic head, keeping it whole and without individually peeling the 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 by one, directly into the broth. Poach for five to six minutes, until the whites are firm. For children, pregnant women, the elderly, or immunocompromised individuals, the eggs should be fully cooked.
6. Add the cheese. If necessary, cut the cheese pieces to 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 pour the broth over them. Serve the potatoes, purslane, cheese, and one egg in each plate.

How to choose and prepare purslane

Choose tender purslane with firm, fleshy leaves, free from yellowed or damaged areas. As they grow close to the ground, they should be carefully washed in several changes of water to remove all soil.

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

How to achieve a flavourful and 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 to soften the plant's vegetable flavour. Avoid letting the onion or garlic burn, as they can make the soup bitter.

The garlic head is added whole, removing only the outer white skin. This way, it releases 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 pairing for purslane soup

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

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

Advance preparation and storage

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

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

Indicative nutritional information

Per serving (1/4 of the recipe):

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

The values presented are estimates calculated based on the quantities indicated and may vary depending on the ingredients used. This information is provided for indicative purposes.

Frequently asked questions

Are only the purslane leaves used?

In traditional preparation, mainly the leaves are used. Thicker stems should be removed, as they can become fibrous even after cooking.

Should the garlic head be put in whole?

Yes. Only the outer white skin is removed, keeping the head whole and the natural skin of each clove. This way, the garlic flavours the broth without becoming too intense.

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

It should not melt completely. The pieces heat 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 Évora region variant, onion can be omitted, and a larger amount of whole garlic is used.

Bring this Alentejo tradition to your table

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

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