Acorda A Alentejana (Bread-Thickened Garlic-Coriander Soup)

By Jean Anderson

Total Time
10 minutes
Rating
3(11)
Comments
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Featured in: IN PORTUGAL, COOKING VIA MOLIERE

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Ingredients

Yield:4 servings
  • 3cups (loosely packed) fresh coriander leaves
  • 4teaspoons minced garlic
  • 2teaspoons kosher salt
  • 4tablespoons robust olive oil
  • 6cups boiling water
  • ½pound day-old French or Italian bread, cut in 1½-inch cubes
  • ¼teaspoon freshly ground black pepper
  • 4softly poached (2-minute) extra-large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

354 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 1153 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    With a large mortar and pestle, pound the coriander, garlic and salt to paste. Spread over the bottom of a shallow 3-quart terra cotta casserole and drizzle with olive oil.

  2. Step 2

    Pour in the boiling water, add the bread and pepper, toss well and let stand 2 minutes. Taste for salt and add more if needed.

  3. Step 3

    Slide the poached eggs on top and serve, making sure each person gets an egg.

Ratings

3 out of 5
11 user ratings
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Comments

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McGoo

What a stunning, simple, satisfying soup! I eat garlic like I’m warding off an entire colony of vampires, so I doubled the garlic in this recipe and ultimately decided the soup could have easily taken an entire head of garlic. While the bread and egg are what make this delicious Portuguese dish a full meal, they feel optional to me. I was just as happy with a mug of the flavorful broth on a cool spring evening. Never again will I allow excess cilantro to wilt and go to waste!

McGoo

This is the most stunning, soothing, simple soup. I eat garlic like I’m warding off a colony of vampires, so I doubled the garlic and ultimately decided this soup could have taken an entire head. The bread and egg, while delicious and hearty and what truly make this Portuguese dish a meal, feel optional. I was just as happy with a mug of the pesto broth on a cool spring evening. I will never again allow excess cilantro to wilt and go to waste in the veggie drawer!

McGoo

What a stunning, simple, satisfying soup! I eat garlic like I’m warding off an entire colony of vampires, so I doubled the garlic in this recipe and ultimately decided the soup could have easily taken an entire head of garlic. While the bread and egg are what make this delicious Portuguese dish a full meal, they feel optional to me. I was just as happy with a mug of the flavorful broth on a cool spring evening. Never again will I allow excess cilantro to wilt and go to waste!

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