Name: Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)
Total time: 60 min
Yield: 4
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced; 1 medium yellow onion, finely diced; 6 medium cloves garlic, crushed; 1 small serrano chile, minced; 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish; 2 cups chicken stock or store-bought low-sodium chicken broth; 8 cups cubed or torn stale Portuguese bread or baguette, with crust; Water; Kosher salt and freshly ground black pepper; 4 foolproof poached eggs or sous-vide poached eggs (optional); Thinly sliced scallions , for garnish

Ingredients

(Servings: 4)

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced

1 medium yellow onion, finely diced

6 medium cloves garlic, crushed

1 small serrano chile, minced

3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish

2 cups chicken stock or store-bought low-sodium chicken broth

8 cups cubed or torn stale Portuguese bread or baguette, with crust

Water

Kosher salt and freshly ground black pepper

4 foolproof poached eggs or sous-vide poached eggs (optional)

Thinly sliced scallions , for garnish

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

Ingredients

Steps

Nutrition Facts

Comments

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts