Portuguese Bread and Garlic Soup

5 from 4 votes

This post may contain affiliate links. Please read my disclosure policy.

I love the line from the Sade song, “King of Sorrow” where Sade says “I want to cook you a soup that warms your soul.” Well, this Portuguese Bread and Garlic Soup will do just that, trust.

Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken1

Portuguese Bread and Garlic Soup

The entire point of eating for me is to enjoy the experience while nurturing my body. With all the spices, herbs and various nuts that can enhance that experience the happier I am. Add to that, vegetables, fruits, grains and meat and the balanced diet comes into play.

I love trying out new recipes or replicating ones I’ve had in restaurants. This dish, known as Açorda à Alentejana, is a garlicky bread soup which hails from Rosa Filipe of O Barro restaurant in Redondo, Portugal. She claims it’s nicknamed “beggar’s soup” because it contains no meat or fish. Well not in my kitchen, at least not last night! I had some wonderful rotisserie chicken from Costco and used the breast meat for this dish.

I wanted the soup, but with a little more fortification. My work recently has had me super busy and I wanted something to wake up the palette, fill me up with goodness and without a lot of fuss and time involved.

I must say that when making the garlic and cilantro paste I was already in love with this one. The addition of some Serrano chiles and we were in heaven. This is a simplistic soup, easy to put together in a few minutes and satisfying. What more could you want? Flavor? Well this one is packed with it and will have you going back for more.

Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken2

First I cut up some day old sourdough bread into 1 inch cubes, spread them on a baking sheet and toasted them in oven until golden brown. It took a few minutes under the broiler, be sure not to burn them.

Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add the olive oil slowly and purée to a smooth paste. Separate a 1/2 cup of the paste in a small bowl. Set aside.

In a bowl toss the 1/2 cup of garlic cilantro paste and bread to coat. Set aside.

Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken3

Heat the remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. This is a very fragrant and delicious aroma!

Add the chicken stock and bring to a boil. I also added beef stock as I only had half of what I needed to make the 6 cups total.

In a small bowl whisk together the eggs. While stirring the broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute. Similar to egg drop soup actually, and the egg picks up the puréed bits of cilantro to make sure each bite is super flavorful. Good stuff!

Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken4

The soup is basically how she served it, but I wanted some chicken, too. I used rotisserie chicken for this and specifically just the breast meat. Divide the shredded chicken into soup bowls.

Remove soup from heat and stir in bread mixture, ladle this over chicken and serve hot.

This is so good. Let me know what you think if you try this one. Unique, flavorful and rustic sum up this beautiful soup. Enjoy!

 

Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken is beyond flavorful and it all starts with a garlic, cilantro and serrano chile paste. This is so darn good!

Portuguese Bread and Garlic Soup

5 from 4 votes
Portuguese Bread and Garlic Soup with Cilantro and Shredded Chicken is beyond flavorful. This satisfying, rustic soup starts with a garlic, cilantro and serrano chile paste and when the shredded chicken is added makes for a filling, aromatic soup. Adapted from Rosa Filipe's Açorda à Alentejana
Servings: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Cilantro Paste

  • 2 cups cilantro (See Note 1)
  • 6 cloves garlic
  • 2 serrano peppers stemmed, seeded, and roughly chopped
  • salt and freshly ground black pepper to taste

Soup

  • ½ cup olive oil
  • 6 slices day old sourdough bread
  • 8 cups chicken stock
  • 4 eggs lightly beaten
  • 2 roasted chicken breasts shredded

Instructions 

  • Pulse cilantro, garlic, Serrano chiles, salt, and pepper in a food processor until roughly chopped. Add oil slowly and purée to a smooth paste. Place 1/2 cup of paste in a bowl. Set aside.
  • Cut bread into 1 inch cubes and toast in oven until golden brown. In a bowl toss the cilantro paste and bread to coat. Set aside.
  • Heat remaining paste in a 6 quart soup pot over medium heat. Cook for 3 minutes. Add stock and bring to a boil.
  • In a bowl whisk together the eggs. While stirring broth, slowly drizzle in eggs. Cook until eggs are just set, about 1 minute.
  • Add shredded chicken into soup bowls. Remove soup from heat and stir in bread mixture, pour over chicken and serve hot.

Notes

  1. You will need a total of 2 cups fresh cilantro. I typically get 2 -3 small bunches of cilantro, stems included for a total of 2 cups. Once pureed with the Cilantro Paste ingredients you will get/use about a 1/2 cup for this soup.

Nutrition

Calories: 795kcal | Carbohydrates: 85.2g | Protein: 44.9g | Fat: 30.1g | Saturated Fat: 5.7g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 17.3g | Cholesterol: 165mg | Fiber: 3.6g | Sugar: 11.8g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Soup
Cuisine: Portuguese
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

19 Comments

  1. Question….does the recipe call for two bunches of cilantro? Having a hard time understanding what “two leaves bunches” are.

    1. You will need a total of 2 cups fresh cilantro. I typically get 2 -3 small bunches of cilantro, stems included for a total of 2 cups. Once pureed with the Cilantro Paste ingredients you will get/use about a 1/2 cup for this soup. Hope this helps Linda. I recently updated the recipe plugin and not all info has transferred, so I’m updating as I get notified or see myself. Thanks!

  2. 5 stars
    I made this recipe had this soup in Portugal with a fried egg on top instead . Was amazing to find your recipe . Thanks

    1. So happy I could assist! Now you can make it whenever you like. With an egg on top… like I’m going to try. Thanks Caren!

  3. 5 stars
    Wow! This looks and sounds absolutely incredible! I just love the colors and flavors of this dish – it makes me want to dive right in.

  4. Made a batch last night. As beautiful as your pics, smelled great and tasted even better. Rave reviews from the family, Another keeper, thanks!

  5. 5 stars
    This looks like my kind of soup – comforting to make with all of the scents and colors and comforting to eat – warm, flavorful, hearty. Great recipe, Kevin!

  6. This soup looks incredible, Kevin! I love all of the sourdough bread chunks…and the garlic! This truly does look like a soup that will warm your soul…and it’s the ultimate comfort food soup for these cold days that we’re having out East right now. Thanks!!