Acorda Alentejana: Rustic Portuguese Bread Soup
Acorda Alentejana is a beloved traditional Portuguese dish that artfully transforms stale bread into a nourishing and comforting soup. Originating from the Alentejo region, this dish reflects centuries of culinary influence, particularly from the Moorish tradition of making the most of every ingredient. With its fragrant blend of garlic and cilantro, Acorda Alentejana is not just a recipe; it’s a celebration of rustic flavors and a philosophy of resourcefulness in cooking. This hearty soup is perfect for chilly evenings, and it invites you to savor each spoonful, enhanced by the richness of poached eggs. Ideal for using up leftover bread, this dish embodies Portuguese hospitality and generosity, making it a cherished staple at family gatherings and festive occasions.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Sturdy rustic-style bread
1 lb (Stale if possible, torn into 1 to 2 inch chunks)
Garlic cloves
4 (Peeled)
Cilantro
1 bunch (Washed and roughly chopped)
Salt
1/2 teaspoon (To taste, divided)
Water
6 cups (For boiling and soup base)
Eggs
4 (Poached)
Olive oil
4 tablespoons (For drizzling)
Black pepper
To taste (Freshly cracked)
Instructions
1
If using fresh bread, cut it into 1 to 2 inch chunks and spread them on a baking sheet. Dry them out in a preheated oven at 250°F for about 1 hour until stale but not browned.
2
In a food processor, combine the peeled garlic cloves, chopped cilantro, and 1/2 teaspoon of salt. Blend until it forms a smooth paste. If you prefer a more rustic texture, use a mortar and pestle.
3
Transfer the garlic-cilantro paste to a large, heatproof serving bowl or soup tureen.
4
Bring 6 cups of water to a rolling boil in a medium saucepan. Carefully crack the eggs into the boiling water, poaching them one at a time. Remove the eggs with a slotted spoon once the whites are set but the yolks remain runny. Place them on a plate and set aside.
5
Pour the boiling water over the garlic-cilantro mixture in the bowl, stirring to combine all the flavors. Add 4 tablespoons of olive oil and adjust the seasoning with more salt if desired.
6
Introduce the chunks of bread into the soup base and allow them to soak for 5 minutes, gently stirring to ensure even saturation. If it seems too thick, add a bit more water; the consistency should be hearty yet broth-like.
7
Carefully place the poached eggs atop each serving of Acorda Alentejana, seasoning with freshly cracked black pepper to taste. Serve immediately, enjoying the comforting blend of flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Acorda Alentejana?
Acorda Alentejana is a traditional Portuguese bread soup from the Alentejo region that transforms stale bread into a comforting meal.
What is the origin of this dish?
This dish originates from the Alentejo region of Portugal and reflects Moorish culinary influences.
What are the main ingredients of Acorda Alentejana?
The main ingredients are sturdy rustic bread, garlic, cilantro, salt, water, eggs, olive oil, and black pepper.
How do I prepare the bread if it is fresh?
Cut fresh bread into 1 to 2 inch chunks and dry them in a 250 degree Fahrenheit oven for about an hour until stale.
What type of bread is best for this recipe?
A sturdy rustic-style bread is best, ideally when it is already stale.
How is the garlic-cilantro paste made?
Combine peeled garlic, chopped cilantro, and salt in a food processor or mortar and pestle and blend until smooth.
Can I make the paste without a food processor?
Yes, you can use a mortar and pestle for a more rustic texture.
How many garlic cloves are needed?
This recipe requires 4 peeled garlic cloves.
How much cilantro is used in the soup?
One full bunch of washed and roughly chopped cilantro is used.
How much water is required for the soup base?
The recipe calls for 6 cups of water brought to a rolling boil.
How are the eggs prepared for this soup?
The eggs are poached in the boiling water until the whites are set but the yolks remain runny.
How many eggs does the recipe call for?
The recipe uses 4 eggs, typically one per serving.
When do I add the olive oil?
Add 4 tablespoons of olive oil after pouring the boiling water over the garlic-cilantro paste.
How long should the bread soak in the broth?
The bread chunks should soak for about 5 minutes to ensure even saturation.
What is the ideal consistency of Acorda Alentejana?
The consistency should be hearty and thick, yet still broth-like.
How should the dish be served?
Serve immediately in bowls with a poached egg on top and a seasoning of freshly cracked black pepper.
What if the soup seems too thick?
If the bread absorbs too much liquid, you can add a bit more water to reach your desired consistency.
Is this recipe good for using leftovers?
Yes, it is specifically designed as a resourceful way to use up leftover stale bread.
What flavor profile can I expect?
Expect a fragrant and savory blend of garlic and cilantro enriched by high-quality olive oil and creamy egg yolks.
Can I adjust the salt level?
Yes, the recipe suggests using 1/2 teaspoon of salt initially and adjusting to taste later.
What is the philosophy behind this dish?
It embodies a philosophy of resourcefulness and Portuguese hospitality by making the most of every ingredient.
What temperature should the oven be to dry the bread?
The oven should be preheated to 250 degrees Fahrenheit.
What is the history of the cilantro and garlic base?
This aromatic base is rooted in the Moorish traditions that influenced Portuguese Alentejo cuisine.
Do I need to peel the garlic?
Yes, the 4 garlic cloves should be peeled before being blended into the paste.
How do I remove the poached eggs from the water?
Use a slotted spoon to carefully remove the eggs once the whites have set.
Is the cilantro chopped before blending?
Yes, the cilantro should be washed and roughly chopped before making the paste.
Can I use fresh bread immediately?
It is better to dry fresh bread out first to prevent it from becoming too mushy in the soup.
Is this soup served hot?
Yes, it should be served immediately while the broth is hot and the eggs are freshly poached.
What kind of pepper is used?
Freshly cracked black pepper is used to season the dish just before serving.
What makes the soup nourishing?
The combination of energy-dense bread, healthy fats from olive oil, and protein from the poached eggs makes it very nourishing.