Portuguese Alentejo Bread and Garlic Soup with Coriander

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A humble, soul-warming soup from Portugal's Alentejo region, this rustic dish transforms stale country bread into a silky, garlic-kissed broth fragrant with fresh coriander and rich olive oil. Traditionally finished with a poached egg, it is comfort in a bowl and a brilliant example of Alentejano farmhouse cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 3 gSugar
• 16 gProtein
• 720 mgSodium
• 310 mgPotassium
• 120 mgCalcium
• 3.2 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soup base

• 300 g day-old rustic country bread, torn into rough chunks
• 1 litre light chicken or vegetable broth, warmed
• 6 large garlic cloves, peeled and lightly crushed
• 1 small bunch fresh coriander (about 25 g), leaves and tender stems chopped, plus extra to garnish
• 120 ml extra-virgin olive oil, plus more for drizzling
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground white pepper

For the poached eggs and garnish

• 4 large eggs, cold
• 1 tbsp white wine vinegar
• Smoked paprika, for dusting
• Flaky sea salt, to finish

Directions

1. Bring the broth to a gentle simmer in a wide saucepan. Add the crushed garlic and simmer 5 minutes until fragrant and softened, then remove the garlic with a slotted spoon and mash to a smooth paste with the flat of a knife.
2. Return the garlic paste to the pan, stir in the chopped coriander, olive oil, salt, and white pepper. Add the torn bread, press down so it is mostly submerged, and simmer very gently for 8-10 minutes, stirring occasionally, until the bread breaks down into a thick, creamy porridge.
3. Using a fork or potato masher, break the bread up further so the soup becomes rustic yet cohesive; it should be looser than porridge but thicker than broth. Adjust the consistency with a splash of hot water if needed, and taste for salt.
4. Meanwhile, fill a medium saucepan with about 8 cm of water, add the vinegar, and bring to a bare simmer. Crack each egg into a small cup, slide into the water, and poach for 3 minutes for soft yolks.
5. Divide the bread soup among four warmed shallow bowls, making a slight well in the centre of each. Lift a poached egg with a slotted spoon, drain briefly, and nestle into the well.
6. Drizzle generously with olive oil, scatter over the reserved coriander, dust with smoked paprika, and finish with a pinch of flaky sea salt. Serve immediately with extra olive oil at the table.

Cook’s Notes

• Use truly stale, dense country bread; soft sandwich bread will turn gluey rather than creamy.
• For a seafood twist, add 8 peeled prawns to the simmering broth for the last 3 minutes and serve them alongside the egg.
• Do not let the soup boil vigorously once the bread is added, or the olive oil will emulsify harshly and the texture will become gummy.
• A 1-day-old Alentejo-style broa (corn and wheat bread) is the most authentic choice, but any rustic sourdough works well.
• Leftover soup thickens as it sits; loosen with a splash of warm broth when reheating and avoid the microwave, which can split the oil.

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