Alentejo-style bread soup with cod and poached egg

Alentejo bread soup with cod and poached egg is the dish that best defines the soul of the Alentejo: simple, humble and deeply aromatic. Made with stale bread, hot water, garlic, coriander and new olive oil, it reflects the wisdom of a cuisine that transforms little into something extraordinary. The cod and poached egg complete the range of flavours, while Herdade do Estacal's Antão Vaz, with its freshness and notes of white fruit, makes the ideal pairing for this rustic, country-style dish.

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

Ingredients for Alentejo bread soup with cod

• 4 small portions of desalted cod
• 1 day-old Alentejo loaf (stale, cut into thin slices)
• 4 garlic cloves
• 1 generous bunch of fresh coriander
• 4 eggs
• 1 dl of Herdade do Estacal extra virgin olive oil
• Coarse salt, as needed
• Boiling water, as needed

How to make Alentejo bread soup with cod

1. Cook the cod. Cook the cod in water for 5 minutes. Remove, flake and set the cooking water aside.
2. Prepare the aromatic paste. Crush the garlic and coriander with coarse salt in a mortar until you obtain an aromatic paste.
3. Make the broth. Add the paste to the hot cod cooking water and boil for 2 minutes.
4. Poach the eggs. Poach the eggs in this broth and remove them carefully. Set aside.
5. Assemble the bread soup. Place the sliced bread in a serving bowl and pour over the boiling broth. Leave the bread to absorb the broth for 1 to 2 minutes.
6. Serve. Arrange the flaked cod and poached egg on top. Drizzle generously with extra virgin olive oil and serve immediately.

Tips for perfect Alentejo bread soup

The secret lies in the bread — it should be Alentejo bread from the day before, firm enough to absorb the broth without falling apart completely. Always use plenty of fresh coriander: it is the soul of this recipe. Serve immediately, piping hot.

The role of olive oil in this recipe

Herdade do Estacal extra virgin olive oil is the element that brings all the flavours together. Drizzle generously at the end — it provides the bread soup with its shine, aroma and depth.

Wine to accompany Alentejo bread soup

We suggest Herdade do Estacal Antão Vaz, served at 10–11 °C. Its balanced acidity cuts through the olive oil and enhances the fragrance of the coriander and the delicate flavour of the cod.

Indicative nutritional information

Per serving (1 person):

• Energy: 450 – 550 kcal
• Protein: 28 – 35 g
• Total fat: 18 – 25 g
• of which saturates: 3 – 6 g
• Carbohydrates: 40 – 55 g
• Sugars: 2 – 4 g
• Fibre: 3 – 5 g
• Salt: 2.5 – 3.5 g

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

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal extra virgin olive oil and also discover our Braised Hare and Alentejo-Style Partridge.

Traditional recipe from the Alentejo, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, while fully retaining the original methods and ingredients.
Sources: Maria de Lourdes Modesto, Traditional Portuguese Cooking; Florbela Ribeiro, Flavours of the Alentejo; Beja Regional Museum, Traditional Alentejo Recipe Collection.