As a Portuguese food blogger living in the US, I’m always looking for ways to share the delicious flavors of my homeland with others. One of my favorite dishes to make and share is Portuguese garlic and cilantro soup, also known as açorda à Alentejana.
This soup is a comforting classic that’s perfect for chilly days. Made with simple ingredients like garlic, cilantro, olive oil, and bread, it’s easy to make and oh-so-satisfying. I learned how to make this soup from my mother, who passed down her recipe to me.
Growing up in Portugal, this soup was a staple in our household. My mother would make it on cold winter days, filling our home with the warm and comforting aroma of garlic and cilantro. We would gather around the table, dipping crusty bread into the broth and savoring every bite.
Now that I live in the US, I love making this soup for my friends and family. It’s a taste of home that I can share with others, and it always brings back fond memories of my childhood. Plus, it’s a great way to introduce others to the delicious flavors of Portuguese cuisine.
Making this soup is easy – all you need are a few simple ingredients and a little bit of time. Start by crushing garlic and cilantro in a mortar until you have a paste. Then pour this paste into a tureen or bowl and drizzle with olive oil. Pour over boiling water where eggs were previously poached and then introduce the bread into the broth. Finally, place the eggs on top of the soups in the tureen.
The result is a warm and comforting bowl of soup that’s full of flavor. The garlic and cilantro add depth and complexity to the broth, while the bread soaks up all of the deliciousness. And the eggs on top add richness and protein to the dish.
If you’ve never tried Portuguese garlic and cilantro soup before, I highly recommend giving it a try. It’s a comforting classic that’s sure to warm you up on chilly days. And if you’re already a fan of this soup, I hope my mother’s recipe brings back fond memories for you.
So go ahead and give this recipe a try – I promise you won’t be disappointed! 😊
- 1 good bunch of cilantro
- 2 to 4 cloves of garlic
- 1 heaping tablespoon of coarse salt
- 4 tablespoons of olive oil
- 6.34 cups of boiling water
- 14.11 oz of homemade bread
- 4 eggs
- Start by crushing the cilantro with the garlic and coarse salt in a mortar until you have a paste.
- Pour this paste into a tureen or a medium-sized bowl.
- Drizzle with olive oil and pour over the boiling water where the eggs were previously poached.
- Then introduce the bread into the broth - you can cut it into slices or cubes with a knife or break it by hand, depending on your preference.
- Finally, place the eggs on the plate or on top of the soups in the tureen.
- One way to add more depth of flavor to this soup is to use homemade chicken or vegetable broth instead of water. This will give the soup a richer taste and make it even more satisfying.
- Another way to enhance the flavor of this soup is to add some diced ham or chorizo. These cured meats will add a smoky and savory taste to the soup, making it even more delicious.
- You can also experiment with different herbs and spices to add more complexity to the flavor of this soup. For example, you could try adding some paprika, cumin, or bay leaves to the broth.
- If you want to make this soup even heartier, you could try adding some cooked white beans or chickpeas. These legumes will add protein and fiber to the soup, making it more filling.
- Another way to make this soup more substantial is to serve it with a poached or fried egg on top. The runny yolk will mix with the broth and add richness to the soup.
- Finally, don’t be afraid to get creative with the toppings for this soup. You could try adding some crumbled feta cheese, sliced avocado, or a drizzle of chili oil for extra flavor and texture.