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Vegetarian, European

Açorda Alentejana with Poached Egg

Açorda alentejana is a Portuguese bread soup made with garlic and cilantro, topped with a poached egg. For 4 people, it takes 30 minutes, it's an easy recipe, and it costs €1.50 per serving. The key to success is pounding the garlic and cilantro into a paste before adding the boiling water.

Tonight, a simple dish from Alentejo, açorda, a garlic and cilantro bread soup, with a poached egg in each bowl.

Açorda Alentejana with Poached Egg
Total time
30 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Açorda turns stale bread into something comforting. The bread soaks up water infused with garlic and cilantro, turning soft without becoming mushy, and the poached egg adds a runny yolk that ties everything together. The result sits somewhere between a soup and a loose bread pudding, simple but full of character thanks to the raw garlic and fresh cilantro.

This is a weeknight dish for when there's stale bread in the basket and not much else in the fridge. It suits adults who enjoy bold garlic and cilantro, less so kids who often find both flavors too strong. Mon Chou likes to serve it on a quiet evening, alongside a bit of cheese or cured meat to round out the meal.

The ingredients

4 people

Bakery

  • Stale country bread 300 g

Fruits and vegetables

  • Garlic 4 cloves
  • Fresh cilantro 2 bunch

Pantry

  • Wateroften in the pantry 1 l
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Allergens Gluten, Eggs

The step by step recipe

  1. Tear the bread into pieces and place it in a large soup tureen.

    The bread should be two or three days stale, fresh bread turns to paste.

  2. Pound the garlic with the salt and chopped cilantro in a mortar, then add the olive oil to form a fragrant paste.

    No mortar? Crush it in the bottom of a bowl with the back of a spoon.

  3. Bring the water to a boil, poach the eggs in it one at a time, three minutes each, and lift them out with a slotted spoon. 8 min

    Add a splash of vinegar to the water, it keeps the egg whites nicely tight.

  4. Pour the boiling poaching water over the bread and garlic paste, cover, and let it swell. 5 min

    Pour it in two batches, the bread absorbs slowly and doesn't get waterlogged.

  5. Divide the açorda among bowls, top each with a poached egg, add pepper and a drizzle of olive oil.

    A handful of fresh cilantro on top gives a fresh, very Portuguese touch.

Our tips to get it right

  • Pick a country loaf with a dense crumb, bread that's too airy falls apart instead of swelling into tender pieces.
  • Pour the boiling water over the bread in two batches, checking the texture in between, and stop as soon as the bread turns soft without drowning.
  • Pound the garlic and cilantro right before serving, raw garlic loses its punch if it sits too long in contact with the oil.

The variations

  • Swap the cilantro for flat leaf parsley if you're not a fan, the açorda takes on a different character but stays satisfying.
  • For a spicier version, add a pinch of chili powder to the garlic paste before pouring in the water.
  • To save time, poach the eggs ahead and keep them warm in a bowl of warm water while you reheat the açorda.

What to serve it with

  • A bit of Portuguese sheep's cheese
  • Thin slices of cured meat
  • A glass of dry white wine

Storage

Açorda is best eaten right away, since the bread keeps soaking up liquid and loses its texture within a few hours. If you have leftovers, store the bread and eggs separately in the fridge in a sealed container, for no more than a day. It doesn't freeze well, the soaked bread turns gluey once thawed.

Questions about this dish

Can I use cooked garlic instead of raw?

You can, but the flavor changes a lot, it's actually the raw pounded garlic that gives açorda its signature aroma. If raw garlic feels too strong, use two cloves instead of cooking it.

What bread should I use if I don't have stale bread?

Dry out slices of fresh bread in a low oven for ten minutes to mimic two or three day old bread. Bread that's too fresh will make the açorda gluey instead of soft.

How do I poach an egg without it falling apart in the water?

Crack the egg into a small cup first, then slide it gently into gently simmering water, not a rolling boil. A splash of vinegar in the water also helps the white stay tight around the yolk.

Can I make the garlic and cilantro paste ahead of time?

You can pound it an hour ahead and keep it covered in the fridge, but the aroma will be less vivid. For the best result, pound it right before pouring the boiling water over it.

How long does it take to make an açorda alentejana with a poached egg?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an açorda alentejana with a poached egg?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an açorda alentejana with a poached egg cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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