Lisbon Bread Soup (Açorda De Alho)

Rating: 3.75 / 5.00 (24 Votes)

Total time: 15 min

Servings: 6.0 (servings)



Using a hand blender, prepare a paste of cilantro, garlic, sea salt and a little soup. Dice or coarsely crumble white bread and toast in hot olive oil in a large pot until crisp. Stir in the paste and pour in soup. Simmer until thick and creamy, stirring occasionally to prevent sticking. In a separate pan, fry the eggs into creamy fried eggs (or poach them individually in vinegar water) and mix with the bread soup just before serving. Serve with olives and anchovies on an extra plate.

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