Alentejo-style bread soup with cod and poached egg

Alentejo-style açorda with cod and poached egg is the dish that best defines the Alentejo spirit: simple, humble, and deeply aromatic. Made with stale bread, hot water, garlic, coriander, and new olive oil, it reflects the wisdom of a cuisine that transforms little into something extraordinary. The cod and poached egg complete the range of flavors, while Antão Vaz from Herdade do Estacal, with its freshness and notes of white fruit, makes the ideal pairing for this dish rooted in rural tradition.

Serves: 4 people
Preparation: 10 minutes
Cooking: 15 minutes
Total time: approximately 25 minutes

Ingredients for Alentejo-style açorda with cod

• 4 small pieces of soaked salt cod
• 1 day-old Alentejo bread (stale, cut into thin slices)
• 4 garlic cloves
• 1 generous bunch of fresh coriander
• 4 eggs
• 1 dl of Herdade do Estacal extra virgin olive oil
• Coarse salt, as needed
• Boiling water, as needed

How to make Alentejo-style açorda with cod

1. Cook the cod. Cook the cod in water for 5 minutes. Remove, flake, and reserve the cooking water.
2. Prepare the aromatic paste. Crush the garlic and coriander with coarse salt in a mortar until you obtain an aromatic paste.
3. Make the broth. Add the paste to the hot cod cooking water and boil for 2 minutes.
4. Poach the eggs. Poach the eggs in the broth and remove them carefully. Set aside.
5. Assemble the açorda. Place the sliced bread in a serving bowl and pour over the boiling broth. Let the bread absorb the broth for 1 to 2 minutes.
6. Serve. Arrange the flaked cod and poached egg on top. Drizzle generously with extra virgin olive oil and serve immediately.

Tips for perfect açorda

The secret lies in the bread - it should be Alentejo bread from the day before, firm enough to absorb the broth without completely falling apart. Always use plenty of fresh coriander: it is the soul of this recipe. Serve immediately, piping hot.

The role of olive oil in this recipe

Herdade do Estacal extra virgin olive oil is the element that brings all the flavors together. Drizzle generously at the end - it gives the açorda its shine, aroma, and depth.

Wine to serve with Alentejo-style açorda

We suggest Antão Vaz from Herdade do Estacal, served at 10–11 °C. Its balanced acidity cuts through the olive oil and brings out the fragrance of the coriander and the delicate flavor of the cod.

Indicative nutritional information

Per serving (1 person):

• Energy: 450 – 550 kcal
• Protein: 28 – 35 g
• Total fat: 18 – 25 g
• of which saturated fat: 3 – 6 g
• Carbohydrates: 40 – 55 g
• Sugars: 2 – 4 g
• Fiber: 3 – 5 g
• Salt: 2.5 – 3.5 g

The values shown are estimates calculated based on the quantities indicated and may vary depending on the ingredients used. This information is provided for guidance only.

Bring this Alentejo tradition to your table

Prepare this recipe with extra virgin olive oil from Herdade do Estacal and also discover our Braised Hare and Alentejo-style Partridge.

Traditional recipe from the Alentejo, adapted by Herdade do Estacal for the "À Mesa com o Alentejo" blog, while fully retaining the original methods and ingredients.
Sources: Maria de Lourdes Modesto, Traditional Portuguese Cuisine; Florbela Ribeiro, Flavors of the Alentejo; Beja Regional Museum, Traditional Alentejo Recipe Collection.