Açorda à Alentejana

Name: Açorda à Alentejana
Cuisine: Portugal
Ingredients: 500 g Stale country bread (crusts removed); 1.5 L Water or light chicken/vegetable stock; 4 large Eggs (fresh); 6 Garlic cloves (crushed); 100 ml + extra for serving Extra virgin olive oil; 1 very large bunch Fresh coriander (roughly chopped); to taste Salt

A recipe from Portugal.

🇵🇹 PortugallunchtraditionalregionalcomfortFoodonePotbeginnerFriendly

Nutrition (per serving)

420Calories

14 gProtein

48 gCarbs

18 gFat

4 gSugar

900 mgSalt

Ingredients

500 g Stale country bread (crusts removed)
1.5 L Water or light chicken/vegetable stock
4 large Eggs (fresh)
6 Garlic cloves (crushed)
100 ml + extra for serving Extra virgin olive oil
1 very large bunch Fresh coriander (roughly chopped)
to taste Salt

Method

Bring the water or stock to a rolling boil in a large pot. Add the crushed garlic cloves and a generous pinch of salt. Let simmer gently for 5-7 minutes to infuse the garlic flavor deeply into the liquid.
Meanwhile tear or cut the stale bread into small irregular pieces (about 2-3 cm). Once the broth is flavored, gradually add the bread pieces, stirring constantly so they absorb the liquid evenly. Cook on medium-low heat for 5-8 minutes, stirring frequently, until the mixture becomes a thick, porridge-like consistency (adjust with more hot water/stock if too thick). The açorda should be creamy but still hold some texture.
In a separate bowl whisk the eggs with the chopped coriander until well combined. Remove the pot from the heat completely. While stirring the açorda vigorously in a circular motion, slowly pour the egg-coriander mixture into the hot bread in a thin stream. The residual heat will cook the eggs into silky strands without scrambling. Immediately drizzle generously with extra virgin olive oil, give one final gentle stir, and serve piping hot in deep bowls. Traditionally eaten with a spoon and often accompanied by olives.