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Açorda à Alentejana — traditional dish from Alentejo, Portugal
Soup Vegetarian

Food Flavour DNA

Nutritional Values

🔥340kcal
💪12gProtein
🌾52gCarbs
🥑12gFat
🌿5gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🥚 Eggs

Açorda à Alentejana

How to order / say it
Say it Açorda à Alentejana — [ah-SHOR-dah ah al-en-TEH-zha-na]
Order I'd like the Açorda, please.
Locally Gostaria da açorda, por favor.
Say locally

A traditional bread soup with garlic, coriander, poached eggs, and olive oil.

Why try it?

This bread soup is a testament to Faro's rustic culinary roots, reflecting the region's ingenious use of simple, available ingredients. It embodies the therapeutic and comforting nature of Portuguese cuisine.

How it tastes

Açorda offers a rustic texture from the bread and a robust garlic flavor. The subtle richness of the eggs is complemented by the fresh, herbal burst of coriander.

Origin & History — first documented: 1600

Originating in the Alentejo region as a peasant dish in the 16th century, it was created to use up stale bread. Over time, it gained popularity across Portugal, particularly in Faro, for its comforting and hearty qualities.

Recipe

Ingredients

  • 🌾 200 g stale bread
  • 🧄 4 cloves garlic
  • 🌿 30 g coriander
  • 🫒 3 tbsp olive oil
  • 🥚 2 eggs
  • 500 ml water
  • 🧂 to taste salt

Method

  1. 1 Crush garlic with salt in a mortar and pestle.
  2. 2 Add coriander and olive oil to form a paste.
  3. 3 Add hot water and cubes of bread; stir to soften.
  4. 4 Poach eggs in the broth, then serve in bowls.

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All Europe recipes — Portugal — Faro — Açorda à Alentejana
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