Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana) Recipe

Serves: 4 Save

Ingredients (12)

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 ounces dry-cured Spanish style chorizo, quartered lengthwise and thinly sliced
  • 1 medium yellow onion, finely diced
  • 6 medium cloves garlic, crushed
  • 1 small serrano chili, minced
  • 3/4 cup loosely packed cilantro leaves and tender stems, minced and divided, plus leaves for garnish
  • 2 cups chicken stock or store-bought low-sodium chicken broth
  • 8 cups cubed or torn stale Portuguese bread or baguette, with crust
  • Water
  • Kosher salt and freshly ground black pepper
  • 4 foolproof poached eggs or sous-vide poached eggs (optional)
  • Thinly sliced scallions, for garnish

Directions

Learn how to make this recipe at Serious Eats

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Ingredients (7)

  • 2 oz. Johnnie Walker Black Label
  • 0.75 oz. Fresh Lemon Juice
  • 0.5 oz. Honey 2:1
  • 1 dash of Salt
  • Ice
  • 1 Lemon Twist Garnish
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>

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