No results to search

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

Prep Time

Cook Time

Total Time

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.