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Alentejo Bread Soup with Cod and Poached Egg
Alentejo-style açorda with cod and poached egg is the dish that best captures the soul of the Alentejo: simple, humble and deeply aromatic. Made with stale bread, hot water, garlic, coriander and new-season olive oil, it reflects the wisdom of a cuisine that turns little into something extraordinary. The cod and poached egg complete the combination of flavours, while Antão Vaz from Herdade do Estacal, with its freshness and notes of white fruit, is the ideal pairing for this rustic dish.
Serves: 4 people
Preparation: 10 minutes
Cooking: 15 minutes
Total time: about 25 minutes
Ingredients for Alentejo-style açorda with cod
- 4 small portions of soaked 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-style açorda with cod
- Cook the cod. Cook the cod in water for 5 minutes. Remove, flake and set aside the cooking water.
- Prepare the aromatic paste. Crush the garlic and coriander with coarse salt in a mortar until you have an aromatic paste.
- Make the broth. Add the paste to the hot cod cooking water and simmer for 2 minutes.
- Poach the eggs. Poach the eggs in the broth and carefully remove them. Set aside.
- Assemble the açorda. Arrange the bread slices in a serving bowl and pour over the boiling broth. Leave the bread to absorb the broth for 1 to 2 minutes.
- Serve. Place the flaked cod and poached egg on top. Drizzle generously with extra virgin olive oil and serve immediately.
Tips for a perfect açorda
The secret is in the bread — it should be Alentejo bread, a day old and 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 what brings all the flavours together. Drizzle generously over the dish at the end — it gives the açorda its sheen, aroma and depth.
Wine to pair with Alentejo-style açorda
We recommend Antão Vaz from Herdade do Estacal, served at 10–11 °C. Its balanced acidity cuts through the olive oil and brings out the fragrance of the coriander and the delicate flavour of the cod.
Estimated nutritional information
Per serving (1 person):
- Energy: 450 – 550 kcal
- Protein: 28 – 35 g
- Total fat: 18 – 25 g
- of which saturated: 3 – 6 g
- Carbohydrates: 40 – 55 g
- Sugars: 2 – 4 g
- Fibre: 3 – 5 g
- Salt: 2,5 – 3,5 g
The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided as a guide only.
Bring this Alentejo tradition to your table
Make this recipe with extra virgin olive oil from Herdade do Estacal, and discover our Braised Hare and Alentejo-Style Partridge, too.
A traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", while preserving the original methods and ingredients in full.
Sources: Maria de Lourdes Modesto, Cozinha Tradicional Portuguesa; Florbela Ribeiro, Sabores do Alentejo; Beja Regional Museum, Receituário Tradicional Alentejano.
