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Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

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

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This Açorda à Alentejana is a traditional Portuguese garlic and cilantro bread soup, with a savory, spicy kick from Spanish chorizo. Served with poached eggs and garnished with fresh cilantro and scallions, it's a hearty and flavorful dish that will warm you up on a cold day.

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Ingredients

Servings: 4

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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

Kosher salt and freshly ground black pepper

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

Thinly sliced scallions , for garnish

In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until crisped, about 4 minutes. Using a slotted spoon, transfer chorizo to a plate and set aside.

Add onion, garlic, and serrano chili to same Dutch oven and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add two-thirds of cilantro and cook, stirring, until onions are lightly golden, about 3 minutes longer.

Add stock to pot and bring to a simmer. Stir in bread and cook, adding water as needed 1/2 cup at a time and stirring occasionally, until bread has absorbed all liquid and has almost completely broken down into a porridge-like texture, about 30 minutes. Stir in remaining minced cilantro and season with salt and pepper.

Spoon bread soup into bowls, top each with a poached egg, if using, along with sliced scallions, cilantro leaves, and crisped chorizo. Drizzle with olive oil and serve immediately.

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

Ingredients

Steps

Nutrition Facts

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, 6 is assumed for the total recipe.

Nutrition Facts