Açorda à Alentejana (Bread Soup with Coriander and Egg)
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Ingredients
- 300 g day-old crusty bread, torn into chunks
- 4 large eggs
- 5 garlic cloves
- 50 g fresh coriander
- 900 ml vegetable stock
- 4 tbsp extra virgin olive oil
Nutrition (per serving)
- Calories
- 439 kcal
- Protein
- 16.7 g
- Carbohydrate
- 40.2 g
- of which sugars
- 3 g
- Fat
- 22 g
- of which saturates
- 4.3 g
- Fibre
- 2.6 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pound or blitz the garlic with most of the coriander and a little of the olive oil to a rough paste.
- 2
Heat the vegetable stock in a large pot until simmering, then stir in the garlic and coriander paste.
- 3
Crack in the eggs and poach gently for 3-4 minutes until the whites are set and the yolks still soft.
- 4
Divide the torn bread between four bowls and ladle the hot broth and eggs over the top so the bread softens.
- 5
Drizzle with the remaining olive oil, scatter with the remaining coriander and serve immediately.
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