Açorda Alentejana (Garlic & Bread Soup) - Egg-Free
A rustic and flavorful Portuguese soup made with stale bread, garlic, cilantro, and olive oil. Traditionally served with a poached egg, this version omits the egg for an allergen-friendly breakfast.
Ingredients
- 8 slices Stale Bread (rustic, such as sourdough)
- 6 cloves, minced Garlic
- 1/2 cup, chopped Fresh Cilantro
- 1/4 cup Olive Oil
- 4 cups Water
- to taste Salt
- to taste Black Pepper
- 1 tablespoon Vinegar (red or white)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Tear the 8 slices of Stale Bread into bite-sized pieces and place them in a large bowl.
- 2In a large heavy-bottomed pot, heat the 1/4 cup Olive Oil over medium heat (175°C / 176.7°C). Add the 6 cloves, minced Garlic and sauté for 1 minute, until it smells fragrant but has not browned.
- 3Carefully add the 4 cups of Water to the pot and increase the heat to high. Bring the water to a rolling boil, then season it with salt and black pepper to your taste.
- 4Pour the 4 cups of boiling water over the 8 slices of Stale Bread in the bowl. Let the bread soak for 5 minutes, until it has softened.
- 5Stir the 1/2 cup, chopped Fresh Cilantro and 1 tablespoon Vinegar into the soaked bread mixture.
- 6Serve the Açorda Alentejana immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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