Esta sopa alentejana com alho e coentros é um exemplo perfeito da gastronomia tradicional portuguesa, onde ingredientes simples e da terra criam pratos de sabor intenso e reconfortante. É uma receita ancestral que aproveitava o pão do dia anterior, transformando-o numa refeição nutritiva e aromática, especialmente apreciada no frio inverno alentejano.

Ingredientes

  • Fatias de bom pão alentejano com 3 dias
  • 2 Ovos
  • Folhas de coentros (mão cheia)
  • 2 Dentes de alho
  • 100ml Azeite virgem extra
  • Sal
  • Pimenta preta de moinho
  • 1 Litro de água

Preparação

  1. Num almofariz triture as folhas de coentros com o sal e o alho, misture o azeite e reserve.
  2. Numa panela leve a água ao lume até ferver, acrescente a mistura dos coentros e mexa muito bem.
  3. Entretanto escalfe os ovos e reserve.
  4. Faça o empratamento colocando no fundo do prato as fatias de pão, verta o caldo de coentros por cima, acrescente os ovos escalfados e finalize temperando com a pimenta preta e regando com um fio de azeite.

Here’s the English version of this traditional Alentejo soup below

Alentejo Soup with Garlic and Coriander

This rustic Alentejo soup embodies the soul of Portuguese peasant cooking – transforming humble ingredients into something deeply satisfying and aromatic. The fragrant mixture of fresh coriander, garlic, and olive oil creates an intensely flavoured broth that transforms day-old bread into a nourishing meal, whilst the poached egg adds richness and protein.

What makes this soup particularly special is the traditional technique of using a pestle and mortar to create the flavour base – this releases the essential oils from the coriander and garlic far more effectively than chopping, creating a more intense and complex taste. The timing is crucial: the eggs should be perfectly poached with runny yolks that enrich the broth when broken. This is comfort food at its most elemental – proof that the best dishes often come from making the most of what you have.

Ingredients

  • Slices of good Alentejo bread, 3 days old
  • 2 eggs
  • Coriander leaves (handful)
  • 2 garlic cloves
  • 100ml extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 litre water

Method

  1. In a mortar, crush the coriander leaves with salt and garlic, mix in the olive oil and set aside.
  2. In a saucepan, bring the water to the boil, add the coriander mixture and stir very well.
  3. Meanwhile, poach the eggs and set aside.
  4. To serve, place the bread slices in the bottom of the bowl, pour the coriander broth over them, add the poached eggs and finish by seasoning with black pepper and drizzling with olive oil.