Entree: Portugal – Alentejo – Açorda Alentejana (Alentejo bread and garlic soup with poached eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 6 min

Total 31 min

Ingredients

6 cups (1.4 L) water (selected option) (estimated edible portion: 1400 g)
1/2 cup (120 ml) extra-virgin olive oil, plus extra for drizzling
8 cloves garlic, thinly sliced or minced (approx. 24 g)
10 oz (300 g) stale country-style bread, torn into bite-size pieces (estimated edible portion: 300 g)
1 large bunch cilantro (coriander leaves), chopped, about 1 cup packed (25 g)
4 large eggs, approx. 200 g total (about 50 g each)
2 tbsp (30 ml) white wine vinegar (selected option, optional)
1 tsp (5 g) coarse sea salt, plus more to taste
1/2 tsp (1 g) freshly ground black pepper
Optional: 1/2 tsp (1 g) smoked paprika (selected option) (estimated edible portion: 1 g)

Instructions

1. In a large saucepan over medium heat, warm the 1/2 cup (120 ml) olive oil. Add the garlic and cook gently for 1–2 minutes, until fragrant but not browned.
2. Add the water and bring the garlic broth to a gentle simmer.
3. Stir in the torn bread. Break it up with a wooden spoon and cook for about 5 minutes, until the soup is thick and porridge-like.
4. Stir in the chopped cilantro, the vinegar if using, 1 teaspoon salt, and the black pepper. Taste and adjust the seasoning as desired.
5. Lower the heat until the soup is barely simmering. Make four wells in the bread mixture and crack one egg into each. Cover the saucepan and poach for 4–6 minutes, until the whites are set and the yolks remain runny, or until cooked to your preference.
6. Ladle the soup into four bowls, placing one poached egg in each serving. Drizzle with additional olive oil and, if desired, garnish with chopped cilantro and smoked paprika. Serve hot.