Açorda à Alentejana
Açorda à alentejana, there is only one, “the classic”, that is, the garlic açorda. It was what people ate during breaks in the field. It is one of the foods that most characterize our Alentejo in times of low abundance and its people.
At lunchtime they took their razors and migrated “the soups”, the bread cut into pieces. Food for those who had less and owes its name to the fact that it only needs the spoon to be eaten. It is convenient to clarify a question of language here: what in other parts of the country is called “açorda” is what Alentejo people call “migas”, and has nothing to do with açorda a Alentejo. It is made with migrated bread (Alentejo bread), which Alentejo people call “soups”.
The soup is not the broth, but the bread that is put there. “This is the only soup that is not cooked, it doesn’t go over the fire. It’s just poached.” Later, the egg was added, it was the easiest food to find in the field. Cod was inserted by the wealthiest families, and that is where the soup of the poor became rich!
Ingredients for 6 people:
- 3 to 6 Garlic Cloves
- 1 Large Coriander Branch salt
- 1.5 of Water
- 6 Eggs (if 1 per person)
- 1 dl of olive oil
1. In a mortar, the garlic, coriander and salt are broken up.
2. Put the water on the fire, with a little salt, until it boils. When boiling, pour the eggs in very carefully, so as not to come apart, and let them poach for 3 to 4 minutes.
3. In a deep tureen, pour the mixture of coriander and garlic, and sprinkle with olive oil. Then, mix the water where the eggs were cooked, but making sure it is still boiling, or at least very hot.
4. Cut an Alentejo bread into pieces and on each plate, place the bread on top of it, an egg, and finally, water everything with plenty of broth.
Enjoy your food!