Portuguese Bread and Garlic Soup with Fresh Shrimp

5 from 5 votes

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Portuguese Bread and Garlic Soup with Cilantro and Shrimp1

Known as Açorda à Alentejana, this garlicky bread soup, which hails from Rosa Filipe of O Barro restaurant in Redondo, Portugal is another reason this site cooks big and bold. She claims it’s nicknamed “beggar’s soup” because it contains no meat or fish. I added fresh shrimp to mine and is this one a flavor explosion.

I’ve made it before with shredded chicken and this is just as good. The fresh shrimp were just too good to pass up at the market and I loved this version just as much.

Super easy, quick and full of flavor. What more could you ask for after a hard day at work, right?

Portuguese Bread and Garlic Soup with Cilantro and Shrimp2

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 shrimp to soup and simmer for 2 minutes until cooked and pink. Remove soup from heat and stir in bread mixture, ladle into soup bowls and serve hot.

Your mouth and body will thank you. 🙂

Portuguese Bread and Garlic Soup with Cilantro and Shrimp4

Portuguese Bread and Garlic Soup with Cilantro and Shrimp is beyond flavorful. This satisfying, rustic soup starts with a garlic, cilantro and serrano chile paste and when the shrimp is added makes for a filling, aromatic soup. www.keviniscooking.com

Portuguese Bread and Garlic Soup with Cilantro and Shrimp

5 from 5 votes
Portuguese Bread and Garlic Soup with Cilantro and Shrimp is a rustic bread soup starting with garlic, cilantro and serrano chile paste and when the shrimp.
Servings: 8 cups
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

  • 2 bunches roughly chopped cilantro leaves and stems
  • 6 cloves garlic
  • 2 serrano peppers stemmed, seeded, and roughly chopped
  • salt and freshly ground black pepper to taste
  • 1/2 cup olive oil
  • 6 slices day old sourdough bread
  • 8 cups chicken stock
  • 4 eggs lightly beaten
  • 1 lb raw medium shrimp cleaned & tail removed

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 the bowl with the cilantro paste toss the 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 shrimp to soup and simmer for 2 minutes until cooked and pink. Remove soup from heat and stir in bread mixture, ladle into soup bowls and serve hot.

Nutrition

Calories: 437kcal | Carbohydrates: 36g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 963mg | Potassium: 423mg | Fiber: 1g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 5.3mg | Calcium: 130mg | Iron: 4mg

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: Main, 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!

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23 Comments

  1. 5 stars
    Tried this recipe today!! Wow!! It was a rainy day and this soup was perfect for a Covid-19 quarantine day. The aroma at the beginning stages of the recipe were matched by the flavor that was soaked up by the bread. I just love ya Kevin. Thank you!!!