Portuguese
Açorda à Alentejana
Rustic Alentejo bread soup steeped with raw garlic, cilantro, and fruity olive oil, then crowned with a tender poached egg and flowing golden yolk.
4 servings · 20 minutes prep · 15 minutes cook
Ingredients
Garlic-cilantro paste
- 4 medium cloves (about 1/2 oz), peeled
- 1 packed cup (1 3/4 oz), leaves and tender stems
- 3 tsp total (3/8 oz), divided, Diamond Crystal preferred; divide 1 tsp for the paste and 2 tsp for the poaching water
- 6 tbsp (3 fl oz)
Bread, eggs, and broth
- 12 oz, dense country-style wheat bread, preferably a firm Portuguese-style loaf
- 6 cups (48 fl oz)
- 4 large eggs (about 7 oz without shells), cold from the refrigerator
Directions
1. Prepare the bread and serving bowls
- Using a {{tool:chef-knife}} and {{tool:cutting-board}}, cut the day old bread into slices about 1/2 inch thick, then tear or cut the slices into broad, spoon-manageable pieces and set them aside.
- Fill four deep {{tool:heatproof-bowl}}s with hot tap water while preparing the herb base. Immediately before dividing the paste, empty and dry the bowls thoroughly, then divide the bread among them so the modest quantity of broth remains properly hot.
2. Make the uncooked herb base
- Place the garlic cloves and 1 tsp of the kosher salt in a large {{tool:mortar-and-pestle}}. Pound to a smooth paste with no distinct pieces of garlic remaining.
- Add the cilantro in several additions, pounding and grinding until the leaves are thoroughly bruised and form a coarse, vivid-green paste. Work in the extra virgin olive oil until emulsified and fragrant. Divide the paste among the warm bowls, spooning it over and around the bread. Do not heat or cook the paste.
3. Poach the eggs
- Combine the water and remaining 2 tsp kosher salt in a wide {{tool:large-saucepan}}. Cover with the {{tool:lid}} and bring to a boil, then uncover and reduce the heat until the water holds a gentle simmer, with small bubbles rising steadily but no vigorous rolling action.
- Crack each egg into a separate small {{tool:heatproof-cups}}. Stir the water once to establish a slow circular current, then slide in the eggs one at a time, spacing them apart. Poach uncovered for 3 1/2 to 4 1/2 minutes, adjusting the heat to maintain the gentlest simmer. The whites should be completely opaque and resilient while the yolks remain fluid; for anyone advised to avoid undercooked eggs, continue cooking until the yolks are firm.
- Lift each egg with a {{tool:slotted-spoon}} and allow it to drain briefly. Set one egg on top of the bread in each bowl. Keep the cooking water at a bare simmer.
4. Assemble and serve
- Stir the cooking water once and taste it; it should be lightly but distinctly seasoned because the bread will absorb and soften the salt. Using a {{tool:ladle}}, pour about 1 1/4 cups of the near-boiling water into each bowl, directing it over both the bread and herb paste.
- Press the bread beneath the surface with the back of a {{tool:wooden-spoon}}. Let stand for 2 minutes, just long enough for the bread to soften at the edges while retaining some structure. Gently stir once to disperse the raw garlic-cilantro paste through the broth without breaking up all the bread.
- Serve immediately, inviting each diner to break the poached yolk into the broth.
