Açorda Alentejana
A rustic Portuguese bread soup with chickpeas, garlic, and parsley, topped with a poached egg. Comforting, hearty, and ready in under an hour.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 cups stale bread
- 1 can (15 oz) chickpeas
- 4 cloves garlic
- ½ cup parsley
- 4 cups vegetable broth
- 4 large eggs
- 3 tbsp olive oil
- 1 tsp salt
Instructions
- 1
In a large pot, heat the 3 tbsp olive oil over medium. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute.
- 2
Add the 4 cups vegetable broth and 1 tsp salt. Bring to a simmer, then stir in the drained chickpeas and 1/4 cup chopped parsley. Cook for 5 minutes.
- 3
Add the 4 cups torn stale bread, pressing it into the broth. Cook for 2-3 minutes until the bread soaks up the liquid and thickens into a porridge-like consistency.
- 4
Poach the 4 eggs in a separate pot of simmering water for 3-4 minutes, until the whites are set but yolks are still runny.
- 5
Ladle the bread mixture into bowls, top each with a poached egg, and sprinkle with the remaining 1/4 cup parsley. Serve hot.
- 6
Optional: drizzle with extra olive oil or add a pinch of smoked paprika before serving.
Tools you’ll need
- Large pot
- Small pot
- Slotted spoon
- Knife
- Cutting board
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