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


Learn how to make this recipe at Serious Eats


This Cuban classic Mojito is a refreshing mix of crisp, white rum, sparkling soda water, fresh, zesty lime and fragrant mint leaves. Balancing the rum's smooth warmth with the lime's citrusy tang and the mint's cool, herbal notes, it promises to burst a tropical bliss!

Ingredients (5)

  • 2 oz. Captain Morgan White Rum
  • 0.75 oz. Lime Juice
  • 0.75 oz. Sugar Syrup
  • 2 oz. Soda Water
  • 10 Mint Leaves

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