Easy30 min
Where it comes from
Açorda Alentejana finds its roots in the Alentejo, a region known for its wheat fields and olive groves, reflecting a legacy of resourcefulness and simplicity.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Bring water to a simmer in a pot, adding crushed garlic and olive oil.
- 2
Season with salt and incorporate roughly torn bread pieces.
- 3
Stir in fresh cilantro, allowing the bread to absorb the liquid.
- 4
Crack eggs into the simmering soup, poaching gently.
- 5
Adjust seasoning and serve hot.
