Garlic bread soup with poached egg

Garlic açorda with poached egg is perhaps the oldest and most primitive recipe in the Alentejo. Born of necessity and folk wisdom, it transforms simple ingredients — stale bread, garlic, coriander, olive oil and hot water — into one of the tastiest and most 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 Galega Single-Varietal Extra Virgin Olive Oil — 500 ml
• 1 litre 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 to make a paste. Add the roughly chopped coriander and continue crushing until combined. Pour in the olive oil and mix well.
2. Add the water. Pour the boiling water over the garlic and coriander mixture. Stir well and taste for seasoning — it should be well salted.
3. Add the bread. Tear the bread into irregular pieces and add to the broth. Leave to stand for 2 to 3 minutes so the bread absorbs the broth while retaining some texture. The açorda should be neither dry nor too runny.
4. Poach the eggs. In a wide pan of boiling water with a splash of vinegar, poach the eggs one at a time for 3 minutes, until the whites are set and the yolks are still runny.
5. Serve. Divide the açorda among deep bowls. Place a poached egg in each bowl. Drizzle with olive oil and garnish with fresh coriander. Serve immediately.

The secret to perfect açorda

Alentejo bread is essential — its dense crumb and thick crust absorb the broth without falling apart completely. Always use bread that is a day old or older. The coriander should be fresh and used generously — it is the soul of this recipe. Don’t overcook the bread: açorda should have texture, not be a mush.

The role of olive oil in this recipe

Herdade do Estacal’s Galega Single-Varietal Extra Virgin Olive Oil is the key ingredient in this recipe — it gives the broth body, flavour and richness. Use it generously, both in the preparation and at the end, drizzled over the açorda before serving.

Wine to serve with garlic açorda

We recommend Vidigueira Saudade DOC White 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 best eaten straight away — the bread continues to absorb the broth and its texture changes quickly. Storing it is not recommended. Prepare only as much as you need.

Estimated nutritional information

Per serving (1/4 of the recipe):

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

The values shown are estimates based on the quantities specified and may vary depending on 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 bread that is a day old, 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 don’t like coriander, try the parsley version, but the result will be a different dish.

How can I poach an egg without it falling apart?

Use very fresh eggs — the white is firmer and holds together better. Add a splash of white vinegar to the water to help the white set quickly. Create a whirlpool in the water before adding the egg, then cook for 3 minutes for a runny yolk.

Bring this Alentejo tradition to your table

Make this recipe with Herdade do Estacal’s Galega Single-Varietal Extra Virgin Olive Oil and pair it with Vidigueira Saudade DOC White Wine.

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

Traditional Alentejo recipe, adapted by Herdade do Estacal for the “À Mesa com o Alentejo” blog, while fully preserving the original methods and ingredients.