sevendayweekender – Açorda is a classic soup from the Alentejo region of Portugal. It’s a smart and flavorful way to use stale bread. Traditionally made with garlic, coriander, olive oil, and eggs, this dish turns simple pantry ingredients into something comforting and rich. Açorda is deeply rooted in Portuguese food culture and was originally created to avoid food waste. You can serve it vegetarian or enhance it with fish, usually cod. This version features a deeply savory cod head broth, though the fish is optional.
What makes this take on açorda unique is the method. Instead of boiling all ingredients together, the garlic, herbs, and egg are placed in a bowl first. Then hot broth is poured over them. This keeps the fresh flavors of garlic and coriander intense and vibrant. Torn pieces of stale bread go in the serving bowls and soak up the broth. The result is a hearty, thickened soup with bold herbal aroma and richness from olive oil and egg.
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Make a Rich Cod Broth for a Deep Umami Base
Start by preparing the broth. If using fish, rinse a 1kg cod head and remove the gills. Place it in a large pot with 1.5 liters of water, a bay leaf, and vegetable scraps. Bring to a boil, then lower the heat. Simmer for 30 minutes. Skim off foam as it appears to keep the broth clear.
After 25 minutes of simmering, carefully add four whole eggs in their shells. Boil them for five minutes, then remove them with a slotted spoon. Let them cool slightly. Lift the cod head from the pot and set it aside to cool as well. Strain the broth through a fine sieve and return it to the pot. If using cod, pick off any usable flakes of meat and stir them into the strained broth. Season with salt and pepper to taste, then keep the broth warm over low heat.
For a vegetarian version, skip the cod head and make a broth from vegetable scraps alone. It will still be flavorful, just lighter.
Prepare the Garlic, Coriander, and Olive Oil Mix
While the broth simmers, prepare the soup base. Finely chop a 100g bunch of coriander, including the tender stems. Peel and finely chop four cloves of garlic. Place the coriander and garlic in a mixing bowl. Pour in 100ml of good extra-virgin olive oil. Crack in the fifth egg and whisk the mixture well. This mixture will form the flavor base of your soup and will partially cook once you add the hot broth.
Keep your bread ready. Tear 200g of stale bread into medium-sized chunks and place them in individual serving bowls. You can use any rustic bread, like sourdough, ciabatta, or pão alentejano.
Combine the Soup: Pour Hot Broth to Bring It All Together
When your broth is ready and hot, pour it slowly into the bowl with the coriander, garlic, olive oil, and egg mixture. Stir immediately. The egg will gently cook in the residual heat, giving the soup a slightly creamy texture. This step also releases the aromas of garlic and coriander, making the soup smell fresh and appetizing.
Now ladle this hot, herby broth over the torn bread in each bowl. The bread will soften and begin to break down slightly, helping to thicken the soup. If desired, peel the previously boiled eggs and serve one in each bowl or sliced on top. Drizzle each bowl with a little more olive oil before serving.
Serve and Customize Your Açorda for Any Table
Serve your açorda hot with a slice of toast on the side, if desired. The toast adds texture and can be used to scoop up the thick soup. This dish is traditionally eaten with a spoon and often enjoyed as a main meal due to its richness.
You can adjust the soup’s thickness by using more or less bread. Add extra broth if it becomes too thick. For more protein, stir in extra flaked fish or even a poached egg. Açorda is versatile and can be made richer or simpler depending on your needs.
Whether you make it vegetarian or with fish, this classic Portuguese soup is humble, flavorful, and a smart way to avoid food waste.
