Equipment
Ingredients
Aromatic Base
- 5 garlic, peeled
- 30 g fresh coriander, roughly chopped, stems included
- 10 g coarse sea salt
- 60 ml extra virgin olive oil
Broth and Body
- 1000 ml water
- 300 g stale rustic bread, torn or sliced into bite-sized chunks
- 4 eggs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 421 kcal
- Protein
- 15 g
- Carbohydrates
- 38 g
- Fat
- 23 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 1407 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 186 mg
- Potassium
- 240 mg
- Calcium
- 144 mg
- Iron
- 3.9 mg
- Magnesium
- 43 mg
- Phosphorus
- 209 mg
- Zinc
- 1.5 mg
- Vitamin A
- 105 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 36 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.35 mg
- Riboflavin
- 0.44 mg
- Niacin
- 4.4 mg
- Folate
- 92 mcg
- Water
- 325 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the peeled garlic cloves, fresh coriander, and coarse sea salt into a mortar. Pound vigorously with the pestle until it forms a uniform, highly aromatic green paste.
Stir the extra virgin olive oil into the garlic and coriander paste until well combined. Divide this mixture evenly among four warm serving bowls.
Bring the water to a gentle simmer in a large saucepan, reaching approximately 90 C to 95 C (195 F to 203 F).
If using eggs, carefully crack them one by one into the simmering water. Poach for 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.
Distribute the torn stale bread evenly over the aromatic paste in the serving bowls.
Pour the hot poaching water (or plain boiling water if omitting eggs) directly over the bread in each bowl. Stir gently to emulsify the herb paste with the water and hydrate the bread. Let it sit for 2 minutes to thicken and absorb flavors.
Top each bowl with a poached egg. Serve immediately while piping hot.
Chef's Notes
- The quality of the extra virgin olive oil makes or breaks this dish. Use a robust, peppery oil to stand up to the raw garlic.
- Pounding the herbs in a mortar creates a vastly superior flavor compared to chopping, as it crushes the plant cells to release their aromatic oils rather than cleanly slicing them.
- For enhanced depth, some traditional cooks simmer the water with a leftover crust of bread or a few garlic skins before straining it for the broth.
- Ensure safe consumption of poached eggs by using pasteurized eggs if serving elderly individuals, pregnant women, or young children.
Storage
Troubleshooting
Soup lacks flavor or tastes watery
Cause: Paste was not pounded thoroughly to release essential oils, or insufficient salt was used.
Fix: Drizzle heavily with additional high-quality extra virgin olive oil and a pinch of flaky sea salt directly in the bowl.
Prevention: Ensure the garlic and coriander are completely pulverized into a smooth paste before adding oil.
Bread completely disintegrates into mush
Cause: Bread used was too fresh or sliced too thinly.
Fix: Cannot be fixed once fully hydrated, but still edible as a thick porridge.
Prevention: Use bread that is at least 2 to 3 days old, preferably a hearty, dense crumb variety.
Cultural Context
Acorda is deeply rooted in the Alentejo region of Portugal, a historically poor farming area where nothing went to waste. This ingenious dish transforms rock-hard leftover bread, basic aromatics, and hot water into a sustaining, incredibly flavorful meal. It perfectly encapsulates the Mediterranean philosophy of cucina povera, or peasant cooking.
