Soup

Açorda Alentejana

An assembled garlic-and-cilantro bread soup of aromatic hot broth, olive oil, vinegar, and a poached egg.

What you’ll need

• stale bread: 500 g
• pasteurized eggs: 6 pcs
• garlic: 25 g
• cilantro: 50 g
• olive oil: 80 ml
• water: 1400 ml
• white wine vinegar: 25 ml
• fine salt: 10 g
• black pepper: 2 g

How to make it

1. Cut or tear the stale bread into 1.5-2 cm slices and divide among six warm deep bowls. Fresh soft bread disintegrates quickly, so dry it first if necessary.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.