Portuguese Bread Soup (Açorda) with Garlic and Cilantro

Portuguese bread soup, or açorda, is a rustic Alentejo dish in which stale bread is softened with hot garlic-and-cilantro broth and topped with an egg. The bread goes into the serving bowls first, so it catches the flavorful liquid rather than disappearing into a pot of thick soup; regional and family versions vary in their herbs, broth, and eggs.

Ingredients

12 ounces (340 g) stale country-style bread, preferably with a firm crust
8 cups (1.9 L) low-sodium chicken stock or water; water gives a simpler, more traditional-style broth
1/3 cup (80 ml) extra-virgin olive oil
6 garlic cloves (about 30 g), finely minced
1 packed cup (about 16 g) fresh cilantro leaves and tender stems, chopped, plus a little extra for serving if desired
4 large eggs (about 200 g without shells)
1 teaspoon (5 g) fine salt, or to taste; use less if your stock is salted
1/4 teaspoon (about 0.5 g) freshly ground black pepper
1/4 teaspoon (about 0.5 g) red pepper flakes, optional

Instructions

Prepare the bread and herbs. Tear or cut the bread into chunky 1-inch (2.5 cm) pieces. If it is fresh and soft rather than stale, spread the pieces on a tray and leave them uncovered while you prepare everything else, or toast them in a dry skillet until their surfaces feel dry. Chop the cilantro, keeping a small handful of leaves aside for garnish. Mince the garlic. These preparation tasks take about 20 minutes, including setting out the bowls and ingredients.
Warm the broth. Pour the stock or water into a saucepan and bring it just to a boil. Add about half of the chopped cilantro, the salt, black pepper, and optional red pepper flakes. Reduce the heat and let the broth simmer gently for 12 minutes. Taste it: it should be well seasoned because the bread will absorb some of the salt, but avoid making it overly salty. If using water, you may want the full teaspoon of salt; with stock, start lower and adjust.
Infuse the olive oil with garlic. While the broth simmers, put the olive oil and minced garlic in a small skillet over low heat. Stir for about 2 minutes, just until the garlic smells fragrant and looks softened. Do not let it brown; browned garlic can taste bitter and will dominate the delicate cilantro broth. Scrape the garlic and oil into the saucepan, then simmer the broth for 2 more minutes so the flavors come together.
Poach the eggs in the broth. Lower the broth to a gentle simmer, not a rolling boil. Crack each egg into a small cup, then slide it carefully into the liquid, spacing the eggs around the pan. Cover and cook for about 9 minutes, until the whites are set. For food safety, check that each egg reaches 160°F (71°C) at its center with a food thermometer; this is the USDA FSIS safe minimum temperature for egg dishes. If needed, keep the eggs at a gentle simmer until they reach that temperature. Lift them out with a slotted spoon and keep them warm while you portion the bread.
Build the bowls and serve hot. Divide the bread among four warm, wide bowls. Ladle the hot broth over it, using enough liquid to soften the pieces while leaving some texture. Let it stand for 1 to 2 minutes so the bread absorbs the broth, then place an egg in each bowl. Scatter the remaining cilantro on top and finish with a small drizzle of olive oil if you like. Serve right away, while the broth is hot and the bread is tender but not completely dissolved.

Tips

Choose bread that can hold its shape. A rustic loaf, Portuguese-style country bread, or another sturdy white loaf works well. Very soft sandwich bread tends to collapse quickly. If you cannot find a Portuguese loaf, use a firm-crusted sourdough or country loaf; its flavor may be tangier, but it will still soak up the broth nicely.
Use water for a lighter, traditional feel. In many versions of açorda, hot water carries the garlic, olive oil, and herbs without a meat stock. Chicken stock makes a fuller-tasting soup and is convenient, but choose low-sodium stock so you can control the seasoning. Vegetable stock is another option, though it can make the result taste sweeter or more vegetable-forward.
Keep the garlic pale and the broth gentle. Garlic needs only a short time in warm oil. If it sizzles hard or turns brown, take the skillet off the heat. Likewise, a vigorous boil can break apart the bread and make poached eggs ragged; lower the heat before adding them.
Adjust the bread at the table. The amount of liquid each person prefers varies. Start by dividing the bread evenly and ladling over enough broth to moisten it. Keep extra hot broth in the pan for anyone who wants a soupier bowl, and add more bread if a bowl seems too liquid-heavy.

Serving Suggestions

Serve açorda as soon as it is assembled, in wide bowls that make it easy to scoop up both the softened bread and broth. A crisp green salad dressed with vinegar or lemon offers a fresh contrast, while sliced tomatoes, olives, or simply dressed greens make easy accompaniments. The soup is filling enough to stand on its own for a modest lunch, especially with the egg, or it can begin a larger meal.

Put extra olive oil, chopped cilantro, and black pepper on the table so everyone can finish a bowl to taste. Crusty bread is not necessary alongside a dish built around bread, but a small plate of olives or lightly dressed vegetables adds something crisp and salty. If serving the soup as part of a meal, keep other dishes simply seasoned so the garlic, herbs, and good olive oil remain the focus.

Variations

There is no single fixed version of açorda. The Alentejo is particularly associated with bread-based soups, and household recipes differ in how much liquid they use, which herbs they favor, and whether the eggs are poached in the broth or cooked separately. This version uses cilantro, also called coriander leaf, which gives the soup its distinctive fresh, green aroma. Flat-leaf parsley can replace it if cilantro is unavailable; the soup will still work, but its flavor will be less characteristic and more gently herbal.

For a meat-free bowl, use water or vegetable stock. For a more substantial variation, serve the broth and bread with flaked cooked fish or shrimp on the side, rather than simmering raw seafood without adjusting the method. If you add fish, cook it separately and check it with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for fish at 145°F (63°C). You can also make the soup more peppery with extra red pepper flakes, or leave them out entirely for a mild, garlic-forward result.

Some cooks prefer a more cohesive texture. For that style, stir a few pieces of bread into the broth just before serving and let them soften, while keeping most of the bread in the bowls. Another option is to use hard-boiled eggs instead of poached eggs; cook whole eggs until both the whites and yolks are firm, peel them, and halve them over the bread. That changes the soft, delicate texture of a poached egg but makes serving easier when cooking for a group.

Storage and Reheating

This soup is best assembled just before eating because bread continues to absorb liquid and loses its texture in storage. If you expect leftovers, store the broth and bread separately. Transfer the broth and any cooked eggs to shallow covered containers and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Keep leftover bread in a separate airtight container at room temperature if it is still dry, or freeze it for longer storage.

Reheat the broth gently in a saucepan until steaming hot, stirring as needed. Leftovers containing cooked eggs should be reheated to 165°F (74°C); check the temperature with a food thermometer. Add the bread to bowls only after reheating, then ladle the hot broth over it. If the bread has already been mixed into the soup, it will be softer and thicker after chilling; loosen it with a little water or stock as it reheats. Avoid repeatedly cooling and reheating the same portion. For best texture, freeze broth without bread or eggs for up to 2 months, thaw it in the refrigerator, and add fresh bread and freshly cooked eggs when serving.

Frequently Asked Questions

What is Portuguese bread soup called?

It is commonly called açorda. The name covers several Portuguese preparations, including the Alentejo-style soup in which bread is served with a hot broth flavored with garlic, olive oil, and herbs. Recipes vary, so açorda does not refer to one unchanging ingredient list or texture.

Should I use fresh or stale bread?

Stale bread is easiest to work with because it absorbs broth without immediately falling apart. Fresh bread can be used if you dry or lightly toast it first. Choose a sturdy loaf either way; a very soft loaf may turn mushy before the soup reaches the table.

Can I make the broth ahead?

Yes. Prepare the broth through the garlic-and-cilantro simmer, cool it promptly, and refrigerate it in a covered container within 2 hours. Reheat it until steaming, then poach the eggs and assemble the bowls just before serving. Keeping the bread out of the broth until serving preserves its texture.

Can I make this recipe without eggs?

Yes. Omit the eggs and serve the garlic-and-cilantro broth over bread as a simpler soup. The egg adds richness and makes each bowl more substantial, so without it you may want to serve a larger portion or offer olives, salad, or another side dish.

Why did my bread disappear into the soup?

The bread may have been too fresh or soft, the pieces may have been small, or they may have sat in the broth too long. Use chunky pieces of stale, firm-crusted bread and ladle the broth over them shortly before serving. If you prefer the bread very soft, add it earlier, but expect a thicker, more porridge-like bowl.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).