Açorda alentejana

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Açorda alentejana is a recipe of humility and culinary intelligence: bread, hot water, garlic, and herbs become a meal.

The cilantro marks the aroma and the olive oil gives body to the broth.

It can be served with poached eggs and, on some tables, fish or cod on the side.

Ingredients

• 4 thick slices of Alentejo bread or rustic bread
• 4 cloves of garlic
• 1 bunch of cilantro
• 80 ml of olive oil
• 1 liter of hot water
• 4 eggs
• Coarse salt
• Optional pepper

Preparation method

1. Pound garlic, cilantro, and salt in a mortar or bowl.
2. Drizzle with olive oil and mix until a fragrant paste forms.
3. Poach the eggs in hot water.
4. Place bread in deep plates.
5. Cover with the cilantro paste and hot water.
6. Finish with the poached egg and more olive oil.

Tips from Empório Portugal

• Stale bread absorbs the broth better.
• Fresh cilantro is the soul of the recipe.
• The water should be very hot to flavor the bread.

Possible substitutions in Brazil

• Use rustic Italian bread if you can't find Alentejo bread.
• Those who do not appreciate cilantro can use parsley, knowing that it changes the character of the dish.

Pairing

Alentejo white wine or fresh water. Content intended for those over 18 years old. Drink responsibly.