Acorda Alentejana / Alentejo Bread and Garlic Soup

Total Time
25mins
Prep 5 mins
Cook 20 mins

I picked up a second hand book called Portuguese Cookery by Ursula Bourne, and want to post recipes that I have adapted so that I can make them soonest. I am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the recipe, so will update this one once I have made it. If you make this before I do, I would greatly appreciate your feedback.

Ingredients Nutrition

Directions

  1. Mince the garlic and mix with the salt in a soup pan.
  2. Add the olive oil and chopped coriander (cilantro) then add the water and stir well.
  3. Heat a separate pan of water and gently drop in your eggs to poach them.
  4. Serve the garlic soup into individual dishes, place a slice of bread on top of each and then gently top with one poached egg per plate.

Reviews

(2)
Most Helpful

Hi, just for your info - I'm half portuguese and I can reliably inform you that this soup is definitely supposed to be served hot!

SusiK March 09, 2008

This was good how I adapted it but was too salty. I only used 2 tbsp olive oil and sauteed the garlic and salt in it, then I added chicken broth instead of water, brought it to a boil, turned off the heat and stirred in the cilantro and added baby spinach leaves. I used toasted whole wheat bread to top it and the poached eggs. I sprinkled black pepper over the eggs. Pretty good overall but I'd only used 1/4 tsp salt next time. Made for the Please Review tag game.

Engrossed February 29, 2008

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