---
title: Açorda Alentejana (Bread and Garlic Soup)
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/acorda-alentejana
---

Gather @rustic bread{300%g} and @fresh cilantro{1%bunch}.

Bring the @vegetable stock{1%l} to a gentle simmer in a pot.

Meanwhile, pound the @garlic{5%clove}, cilantro stems and a pinch of salt to a rough paste in a mortar (or mince very fine).

Spread the paste in the bottom of the serving bowls and loosen it with the @olive oil{80%ml}.

Poach the eggs in the simmering stock until the whites are set but the yolks stay runny, about 3 minutes; lift out with a slotted spoon. ~{3%minutes}

Pour the hot stock over the garlic-cilantro paste in the bowls, stirring to dissolve it.

Add the torn bread and let it rest 2 minutes to soak without turning to mush. ~{2%minutes}

Top each bowl with a poached @egg{4} and the cilantro leaves; break the yolks into the broth at the table and eat immediately.