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Açorda - Portuguese bread soup

Açorda is a soup from the Alentejo region, originally a poor man's dish. The base is stale bread blended in broth with garlic, olive oil and coriander.

Poached eggs are added for richness. A variant called açorda de marisco features seafood. Despite its simplicity, açorda is popular in restaurants as an example of frugal Portuguese cooking.

Açorda - Portuguese bread soup
  • Açorda originates from the Alentejo region and was originally a poor man's dish.
  • The base is stale bread blended with garlic, olive oil and coriander.
  • The açorda de marisco variant with seafood is popular in coastal areas.
  • Poached eggs are traditionally added to the soup for extra nourishment.
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