🇵🇹 Portugal recipe
Açorda
A humble yet deeply satisfying bread soup from the Alentejo region, açorda transforms stale bread into something transcendent with the help of copious garlic, fresh cilantro, good olive oil, and a silky poached egg on top. It is a dish born of frugality and resourcefulness, elevating the simplest pantry staples into a comforting, aromatic meal.
Prep15 mins
Cook10 mins
Serves4
Difficultyeasy
Ingredients
- 300g day-old crusty bread (such as sourdough or country bread), torn into rough chunks
- 4 large eggs
- 6 garlic cloves, peeled
- 1 large bunch fresh cilantro, leaves and tender stems
- 120ml extra virgin olive oil, plus extra for drizzling
- 1 litre boiling water or light chicken stock
- 1 tablespoon white wine vinegar
- Coarse sea salt to taste
- Freshly ground black pepper
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 16 g
