Portuguese Bread Soup Açorda
4 servings
20 minutes
Açorda is a thick bread soup from Portugal. An option both if you want to save the remaining bread, and if you want to eat something unusual without spending a lot of energy. Açorda is served with a poached egg and cilantro.
1
Prepare the necessary ingredients.
2
Chop the garlic.
- Garlic: 4 cloves
3
Chop the cilantro finely.
- Cilantro: 50 g
4
Then send them to the mortar, add salt, pepper, and mash until it becomes a paste.
- Salt: 1 tablespoon
- Ground black pepper: to taste
5
Add olive oil and mix.
- Olive oil: 60 ml
6
Bring water to a gentle boil and add salt. Crack one egg into a small bowl so that the yolk remains intact. Carefully pour it from the bowl into the boiling water and cook for 3-4 minutes.
- Water: 1500 ml
- Chicken egg: 4 pieces
7
Then remove the poached egg with a slotted spoon. Boil the other eggs as well.
- Chicken egg: 4 pieces
8
Cut the bread into large pieces and mix it with the green garlic mass. Then pour in the water in which the eggs were boiled.
- White bread: 400 g
- Garlic: 4 cloves
- Cilantro: 50 g
- Water: 1500 ml
9
Pour the thick bread soup into plates, placing one poached egg in each.
- Chicken egg: 4 pieces
10
Garnish with pepper, cilantro leaves, and drops of olive oil.
- Ground black pepper: to taste
- Cilantro: 50 g
- Olive oil: 60 ml
