Açorda Alentejana

About Açorda Alentejana

Açorda Alentejana is a traditional Portuguese bread soup that originates from the Alentejo region, renowned for its rich culinary heritage. This rustic dish reflects the simplicity and resourcefulness of rural Portuguese cooking, involving readily available ingredients typically found in the pantry. Often referred to as "the soup of the poor," Açorda showcases the ingenuity of creating flavor-packed meals with minimal resources. The foundation of the dish is stale bread, elevated with the bold flavors of garlic, coriander, and olive oil.

Historical Significance

In the Alentejo region, bread has always been a staple due to the fertile lands that produce high-quality wheat. Historically, bread was baked in large batches and used in various ways to ensure nothing went to waste. Açorda Alentejana, therefore, evolved as a method to repurpose day-old bread. It is not just a meal but a symbol of the traditional values of frugality and sustainability.

Ingredients

• Stale Bread - 500g
• Garlic - 4 cloves
• Coriander - 1 bunch
• Olive Oil - 50ml
• Salt - to taste
• Water - 1 liter
• Eggs - 4

Preparation Instructions

Preparing the Bread

Start with stale bread. This dish is ideal for using up leftover bread. If your bread is fresh, leave it out for a day to dry or toast it lightly to simulate staleness.

Making the Base

Peel and crush the garlic cloves with a little salt until you achieve a paste-like consistency. This is crucial for releasing the aromatic oils within the garlic, essential to the depth of flavor. Chop half of the coriander coarsely while reserving some for garnish.

Cooking Instructions

Creating the Soup

In a large pot, heat the olive oil over medium heat. Add the crushed garlic paste, stirring gently until the aroma fills your kitchen. Be cautious not to brown it, as that would introduce a bitterness unwelcome in Açorda. Add the chopped coriander and briefly sauté until it wilts.

Building the Broth

Immediately pour in the water and bring to a simmer. Season with salt to taste. Let the broth develop its flavor for about 10 minutes.

Incorporating the Bread

Reduce the heat to low before adding your chunks of bread. The bread should soak up the broth, softening into a consistency that is not too mushy but retains some structure. Stir constantly to ensure even absorption.

Cooking the Eggs

The beauty of Açorda lies in its ability to be elevated by simple elements, such as eggs. Crack each egg over the simmering soup, allowing them to poach for roughly 4-5 minutes until the whites are set but the yolks remain runny. For precise timing, see our cooking timer.

Serving Suggestions

Carefully ladle the Açorda into bowls, ensuring each serving contains a poached egg. Garnish with remaining fresh coriander and a drizzle of olive oil. Serve immediately to savor the warming flavors at their peak.

Enjoying Açorda Alentejana

Açorda is a humble yet heartwarming dish perfect for chilly days. It pairs wonderfully with a robust Alentejo wine, which complements the earthy tones of the coriander and garlic. As you break into the yolk, allow its richness to melt into the broth, creating a luxurious texture. In the tradition of Portuguese communal dining, sharing Açorda Alentejana brings together people, echoing the heartfelt tradition of sharing simple pleasures from the earth itself.