Sopa dourada is one of those old Portuguese desserts whose name makes it sound more mysterious than it is. Golden soup is really a soft, spoonable layering of bread, sugar syrup, cinnamon, nuts, and egg yolks.
It belongs to the same thrifty tradition that turns yesterday’s bread into something worthy of a feast. At Christmas it is served cold or at room temperature, often in a glass dish so the golden layers show.
Sopa Dourada (Portuguese Golden Bread and Egg Yolk Pudding) Recipe
What you need
Ingredients
- 8 oz (225 g) day-old rustic white bread, crusts removed
- 1 1/2 cups (300 g) granulated sugar
- 1 1/4 cups (300 ml) water
- 1 cinnamon stick
- 2 strips lemon peel
- 8 large egg yolks
- 1/2 cup (60 g) chopped walnuts or almonds
- 1 teaspoon ground cinnamon
Cook along
Instructions
- Tear the bread into small pieces and place in a bowl.
- Simmer the sugar, water, cinnamon stick, and lemon peel for 8 minutes. Remove the aromatics and pour about two-thirds of the hot syrup over the bread. Let soak 10 minutes.
- Beat the egg yolks. Temper with a ladle of the remaining syrup, then return to the pan over low heat and stir until thick enough to coat a spoon. Do not boil.
- Spoon half the soaked bread into a serving dish, scatter with half the nuts and cinnamon, and cover with half the yolk cream. Repeat the layers.
- Cool, cover, and refrigerate for at least 3 hours. Serve chilled or let stand 20 minutes at room temperature.
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