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Açorda with shrimp, fresh bread pieces with shrimp, garlic and parsley
Portuguese Açorda served with shrimp and parsley

Portuguese Bread Soup with Shrimp (Açorda de Camarão)

Author: Flavelo
Recipes Main Courses
Açorda is an iconic dish from Portugal's Alentejo region, a prime example of 'cucina povera' (peasant cooking). Stale bread is reborn: soaking in garlic-cilantro broth transforms it into a creamy, satisfying meal, elevated here by shrimp. The secret is the 'Piso'—a paste of crushed herbs and garlic that gives the dish its soul.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Portuguese (Alentejo)

Ingredients

Equipment Needed

  • Mortar and pestle (or food processor)
  • Pot
  • Whisk

Allergen Information

⚠️ Egg
⚠️ Wheat
⚠️ Shellfish

Instructions

1 ✓

Make the Piso: coarsely chop cilantro and garlic. Crush in mortar with pinch of coarse salt until you get a green, fragrant paste.

Tip: Crushing destroys cell walls, releasing far more flavor than chopping.
2 ✓

Sauté shrimp in a little olive oil in the pot for 1-2 mins until pink. Remove and set aside.

Tip: Don't overcook or they get rubbery.
3 ✓

Tear bread into bite-sized chunks.

Tip: Rustic chunks give better texture than cubes.
4 ✓

Pour water (or stock) into pot, bring to boil. Stir in the herb paste (Piso) and 2 tbsp olive oil.

Tip: Oil emulsifies with water, giving body to the soup.
5 ✓

Reduce heat, drop in bread. Let it absorb liquid but don't boil into total mush (unless you prefer it smoother).

Tip: Bread starch thickens the broth.
6 ✓

Beat eggs in a bowl. Remove soup from heat. Slowly drizzle in egg while whisking constantly.

Tip: Egg acts as a thickener (liaison), making it creamy without turning into scrambled eggs.
7 ✓

Stir shrimp back in and serve immediately. Drizzle with remaining olive oil.

Recipe FAQ

What bread should I use?
Only high-quality, dense, rustic white bread (sourdough is great) that is at least 1-2 days old. Supermarket sliced bread will turn into glue.
The egg scrambled!
The soup was too hot when you added it. Use tempering (mix some hot broth into the egg first, then pour that back in) to avoid this.

Ingredients

  • 10 oz Shrimp (peeled and deveined)
  • 10 oz Stale Rustic Bread (crusts removed)
  • 4 cloves Garlic
  • 1 bunch Fresh Cilantro (stems included)
  • 2 large Eggs
  • 4 tbsp Extra Virgin Olive Oil
  • 4 cups Water (or shrimp stock made from shells)
  • 1 tsp Salt