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Açorda soup served with olive oil, garlic, and fresh parsley
Portuguese Açorda Soup with Rich Flavors and Egg

Rustic Portuguese Bread Soup with Garlic and Poached Eggs (Açorda)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
Açorda is a testament to the brilliance of Portuguese cuisine, turning humble ingredients—stale bread, garlic, and golden olive oil—into a majestic, soul-warming soup. Originally a meal for field workers in the Alentejo region where nothing went to waste, the bread here isn't just a side; it's the body of the soup, soaking up the savory garlic broth to create a silky, creamy texture. The egg stirred in at the end adds a richness that rivals any fine dining dish in the heart of Lisbon.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 455 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Heavy-bottomed pot: Ensures the garlic and oil heat evenly without burning.
  • Immersion blender: For achieving a perfectly creamy texture.
  • Kitchen scale: For precise bread measurement.

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Cut the bread into small cubes or tear it into rough pieces. The more cut surface area the bread has, the more flavor it can absorb.

Tip: Stale bread has a more open structure, allowing it to hold liquid without turning into a gummy paste.
2 ✓

Heat the olive oil in a pot. Add the smashed garlic and sauté until translucent and fragrant. Do not let it brown!

Tip: Overcooked garlic becomes bitter, so keep the heat moderate.
3 ✓

Pour in the water and add the salt and pepper. Bring the liquid to a boil, then reduce the heat to a gentle simmer.

Tip: Simmering infuses the water with the garlic's aroma.
4 ✓

Add the bread cubes. Wait a few minutes for the bread to fully soak up the liquid and begin to break down.

Tip: The starch in the bread swells in the hot water, naturally thickening the soup.
5 ✓

Use an immersion blender to purée the soup. If you prefer a more rustic texture, simply mash the larger pieces with a fork.

Tip: Blending emulsifies the oil and water with the bread, creating a creamy consistency.
6 ✓

Beat the egg in a small bowl. While stirring the soup continuously and briskly, drizzle the egg into the hot (but not boiling) liquid.

Tip: This creates fine ribbons of egg yolk and white, adding a velvety richness to the dish.
7 ✓

Taste and adjust salt if needed. Serve immediately in deep bowls, topped generously with fresh chopped parsley.

Tip: The freshness of the parsley balances the rich garlic and olive oil flavors.

Recipe FAQ

What kind of bread should I use?
Sourdough or rustic white bread that is 1-2 days old works best. Fresh bread gets soggy too quickly and can become clumpy.
The egg curdled, what went wrong?
Only add the egg when the soup is no longer boiling rapidly. Continuous stirring helps temper the egg and distribute the heat evenly.
How do I reheat it?
Add a splash of water and reheat over low heat, stirring constantly, as the bread tends to stick to the bottom.

Ingredients

  • 1 lb stale rustic white bread (crusts removed)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 cloves garlic, smashed
  • 3 cups water or light vegetable broth
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 bunch fresh parsley
  • 1 large free-range egg