📝 About This Recipe
Hailing from the sun-drenched plains of Alentejo, this iconic bread soup is a masterclass in Mediterranean simplicity. It transforms humble ingredients—crusty day-old bread, pungent garlic, and vibrant cilantro—into a fragrant, comforting broth that captures the heart of Portuguese rustic cooking. Traditionally enjoyed as a restorative meal, its beauty lies in the aromatic steam that rises when boiling water meets a fresh herb paste.
🥗 Ingredients
The Aromatic Base (Piso)
- 1 large bunch Fresh Cilantro (stems included for maximum flavor)
- 4-6 pieces Garlic Cloves (peeled and roughly chopped)
- 1 tablespoon Coarse Sea Salt (acts as an abrasive for the paste)
- 1/2 cup Extra Virgin Olive Oil (use high-quality Portuguese oil if possible)
The Body and Liquid
- 400-500 grams Alentejo-style Bread (stale, sourdough-type bread with a thick crust, sliced into chunks)
- 1.5 liters Water (boiling hot)
- 1 tablespoon White Vinegar (for poaching the eggs)
Proteins and Garnishes
- 4 pieces Fresh Eggs (at room temperature)
- 200 grams Salt Cod (Bacallhau) (optional; desalted, boiled, and flaked)
- 1 sprig Fresh Pennyroyal (Poejo) (optional; for a traditional Alentejo aromatic twist)
👨🍳 Instructions
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1
Start by preparing the 'piso' (the herb paste). In a large stone mortar and pestle, combine the chopped garlic and the coarse sea salt.
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2
Pound the garlic and salt until it forms a smooth, translucent paste. The salt helps break down the garlic fibers.
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3
Roughly chop the fresh cilantro and add it to the mortar. Continue pounding vigorously until the cilantro is bruised and well-integrated into the garlic paste.
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4
Slowly drizzle in the extra virgin olive oil while stirring with the pestle to create a vibrant green, emulsified herb oil. Set this aside.
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5
Bring 1.5 liters of water to a gentle simmer in a wide saucepan. Add a pinch of salt and the tablespoon of white vinegar.
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6
Carefully crack the eggs into the simmering water one by one. Poach them for about 3 minutes until the whites are set but the yolks remain liquid. Remove with a slotted spoon and set aside on a plate.
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7
If you are using salt cod, briefly boil the flaked fish in the same water for 2-3 minutes, then remove and set aside.
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8
Keep the poaching water at a rolling boil. This water now carries the subtle flavor of the eggs and fish.
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9
In a large, deep serving tureen (traditionally clay), place the prepared cilantro and garlic 'piso' at the bottom.
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10
Pour the boiling water directly over the paste in the tureen. Stir immediately to release the incredible aromas of the garlic and herbs.
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11
Taste the broth and adjust the seasoning with more salt if necessary.
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12
Add the chunks of stale bread into the tureen. Let them sit for 1-2 minutes to soak up the broth, but do not let them turn into mush; they should retain some texture.
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13
Carefully place the poached eggs and the flaked cod (if using) on top of the bread.
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14
Serve immediately while steaming hot, ensuring each bowl gets one poached egg.
💡 Chef's Tips
Always use stale bread; fresh bread will disintegrate and make the soup gummy rather than textured. Do not boil the cilantro paste; the boiling water should be poured over it in the tureen to keep the herb flavor bright and fresh. Use the best quality olive oil you can find, as it provides the richness and 'fat' of the dish. If you don't have a mortar and pestle, you can pulse the herbs and garlic in a food processor, but the texture won't be as authentic. For a more intense flavor, replace half the water with a light fish or vegetable stock.
🍽️ Serving Suggestions
Pair with a crisp, chilled Alentejo white wine (Vinho Branco) or a light Vinho Verde. Serve with a side of sliced black olives for a salty, briny contrast. Offer extra olive oil at the table for drizzling over the top. A simple side of grilled sardines or fried river fish makes this a hearty feast. Follow the meal with a traditional egg-based dessert like Sericaia.