Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana) Recipe

Serves: 4 Save

Ingredients (12)

  • 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 chili, 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 foolproof poached eggs or sous-vide poached eggs (optional)
  • Thinly sliced scallions, for garnish


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