About the Recipe
Açorda is a traditional Portuguese soup, with its most famous version being Açorda Alentejana from the Alentejo region. It is made by pouring a hot broth, infused with garlic, cilantro, olive oil, and sometimes vinegar, over chunks of stale bread in a bowl, then stirring to create a thick porridge. It is often enriched with a poached egg or, in coastal versions, cooked shellfish like shrimp or clams. Historically, it was a staple peasant dish due to its simple, inexpensive ingredients. It is served as a substantial main course.
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced
1 medium yellow onion, finely diced
6 medium cloves garlic, crushed
1 small serrano chile, minced
3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish
2 cups chicken stock or store-bought low-sodium chicken broth
8 cups cubed or torn stale Portuguese bread or baguette, with crust
Water
Kosher salt and freshly ground black pepper
4 large poached eggs (optional)
Thinly sliced scallions
Preparation
Step 1
In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until crisped, about 4 minutes. Using a slotted spoon, transfer chorizo to a plate and set aside.
Step 2
Add onion, garlic, and serrano chili to same Dutch oven and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add two-thirds of cilantro and cook, stirring, until onions are lightly golden, about 3 minutes longer.
Step 3
Add stock to pot and bring to a simmer. Stir in bread and cook, adding water as needed 1/2 cup at a time and stirring occasionally, until bread has absorbed all liquid and has almost completely broken down into a porridge-like texture, about 30 minutes. Stir in remaining minced cilantro and season with salt and pepper.
Step 4
Spoon bread soup into bowls, top each with a poached egg, if using, along with sliced scallions, cilantro leaves, and crisped chorizo. Drizzle with olive oil and serve immediately.