Açorda

Savor the comforting essence of Portuguese cuisine with Açorda, a hearty garlic and cilantro bread soup enriched with eggs. Ideal for a cozy weeknight dinner or a delightful brunch with friends.

• 4 slices stale bread
• 3 cloves garlic
• 1 liter water
• 1/2 cup olive oil
• 2 large eggs
• salt to taste salt
• to taste fresh cilantro

Method

1. 1

   In a large pot, bring the water to a boil. If using broth, add it instead of water.

2. 2

   Add the minced garlic and a pinch of salt to the boiling water. Let it simmer for about 2 minutes.

3. 3

   Tear the stale bread into pieces and add them to the pot. Stir well and let it cook for another 5 minutes until the bread is soft.

4. 4

   While the bread is soaking, if using, poach the eggs in a separate pot of boiling water for about 3 minutes until the whites are set but yolks remain runny.

5. 5

   Remove the pot from heat and drizzle the olive oil over the bread mixture. Stir to combine and adjust seasoning with more salt if necessary.

6. 6

   Serve the açorda in bowls, topping each with a poached egg if desired, and garnish with fresh cilantro.

7. 7

   Enjoy hot, and savor the comforting flavors of this traditional Portuguese dish!