📝 About This Recipe
Transport yourself to the golden plains of Alentejo with this rustic, soul-warming Portuguese classic. This traditional soup celebrates the humble purslane—a succulent green with a delightful lemony tang—simmered with creamy potatoes, garlic, and rich Alentejo olive oil. It is a masterclass in Mediterranean simplicity, where the addition of poached eggs and local sheep’s cheese creates a velvety, luxurious texture that defines the culinary heart of southern Portugal.
🥗 Ingredients
The Base
- 100 ml Extra virgin olive oil (high quality, preferably Portuguese)
- 1 medium Onion (finely diced)
- 4 Garlic cloves (sliced thinly)
- 1 Bay leaf (dried)
- 1 teaspoon Sweet paprika (Pimentão doce)
The Body
- 2 large bunches Purslane (Beldroegas) (only leaves and tender stems, thoroughly washed)
- 500 grams Potatoes (peeled and sliced into 0.5cm rounds)
- 1.5 liters Water (boiling)
- to taste Sea salt
- to taste Black pepper (freshly cracked)
The Finishers
- 4 large Eggs (at room temperature)
- 4 thick slices Alentejo Bread (stale, crusty sourdough style)
- 100 grams Queijo de Évora or Salty Goat Cheese (sliced or crumbled)
- 1 whole Head of Garlic (optional, roasted for extra depth)
👨🍳 Instructions
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1
Begin by preparing the purslane: pluck the leaves and the most tender top stems from the thicker, woodier stalks. Wash them thoroughly in cold water to remove any grit and pat dry.
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2
In a large, heavy-bottomed pot (preferably clay for authenticity), heat the olive oil over medium-low heat.
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3
Add the diced onion and sliced garlic. Sauté gently for about 8-10 minutes until the onions are translucent and soft, but not browned.
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4
Stir in the bay leaf and the sweet paprika, toasting the spice for just 30 seconds to release its aroma without burning it.
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5
Add the sliced potatoes to the pot. Stir well to coat every slice in the fragrant oil and onion mixture.
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6
Pour in the boiling water until the potatoes are well covered. Season with a generous pinch of sea salt.
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7
Simmer the potatoes for about 10 minutes. They should be starting to soften but still holding their shape.
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8
Add the cleaned purslane leaves to the pot. They will look like a lot, but they will wilt down significantly, much like spinach.
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9
Cover the pot and simmer for another 10-12 minutes until both the potatoes and the purslane are tender.
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10
Taste the broth and adjust the seasoning with more salt or black pepper if needed. The broth should be light yet flavorful.
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11
Lower the heat to a very gentle simmer. Carefully crack the eggs one by one and drop them into the simmering broth to poach directly in the soup.
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12
Cover and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.
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13
Place a thick slice of stale bread at the bottom of each individual serving bowl.
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14
Ladle the soup over the bread, ensuring each person gets plenty of potatoes, purslane, and one poached egg. Top with slices of the traditional Alentejo cheese.
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15
Allow it to sit for 2 minutes so the bread absorbs the broth before serving. Drizzle with a final touch of raw olive oil.
💡 Chef's Tips
Use 'Pão Alentejano' or a dense sourdough; the bread is meant to soak up the broth without turning into mush. If you cannot find purslane, a mix of watercress and baby spinach with a squeeze of lemon juice is a decent substitute. Do not boil the soup vigorously once the eggs are added, or they will break apart and cloud the broth. For a richer flavor, some traditional recipes add a few slices of 'chouriço' or 'paio' during the onion sauté phase. Always use the best olive oil you can afford, as it is a primary flavor component of this dish.
🍽️ Serving Suggestions
Pair with a crisp, chilled white wine from the Alentejo region, such as an Antão Vaz blend. Serve with a side of black olives seasoned with garlic and oregano. A glass of light-bodied red wine like a young Alentejo Tinto also works beautifully. Finish the meal with a simple piece of fruit or a traditional Sericaia dessert. Serve as a main course for a light lunch or a comforting starter for a rustic dinner.