Alentejana and Bread Soup (Açorda Alentejana)


600 g bread
6 eggs
18 black olives
4 garlic cloves
6 tbsp olive oil
2 tbsp vinegar
Salt and coriander


Grind the garlic with salt and coriander in a mortar until obtaining a paste.
Spill the oil in a pot and mix with the garlic paste.

Cook the eggs in a pot with water and vinegar.
Retire them, slip them and set aside, without hurling the water.

Add to the sauce 2 cups of the hot water.
Incorporate the bread slices.

Serve with the eggs and the black olives.

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