Portuguese · soup
Açorda Alentejana
Açorda Alentejana reads richness 4.8, allium 4.8 and sourness 4.7 on Palate's 0–10 flavor X-ray — a Portuguese soup, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.4 / 10
- Sweet & Fruity — 1.0 / 10
- Sour & Bright — 5.0 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 5.2 / 10
The measured notes (of 18)
Richness 4.8 · Allium 4.8 · Sourness 4.7 · Salinity 3.2 · Herbaceous 3.1 · Umami 2.1 · Floral 1.6 · Bitterness 1.4 · Nutty 1.3 · Warm Spice 1.2 · Citrus 1.1 · Heat 0.8 · Earthy 0.8 · Sweetness 0.8 · Fruity 0.7
What's in it (9)
- 8 oz day-old crusty bread
- 4 cloves garlic
- 1/2 cup fresh coriander
- 4 tbsp olive oil
- 4 eggs
- 4 cups water
- salt to taste
- 1/4 tsp white pepper
- 1 tbsp white wine vinegar
Time & effort: about 45 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 69.8 kcal, 3.6 g protein, 2.4 g fat, 8.8 g carbs
Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Pound garlic and coriander with salt in a mortar to a paste, then place in a deep bowl with chunks of torn day-old bread.
- Pour over boiling salted water or stock and a generous drizzle of olive oil and mix to a rough, porridge-like consistency.
- Poach eggs separately in vinegared water and place one or two on top of each serving.
- Finish with extra coriander and olive oil.
Dishes with a similar flavor shape
- Sopa de Cação à Alentejana — Portuguese · Alentejo
- Chimichurri — Argentine
- Ojakhuri (Pork and Potatoes in the Ketsi) — Georgian
- Chile Colorado (Red Chile Sauce from Chimayo Pods) — New Mexican
- Soupe au Pistou — French · Provence
Keep reading: what richness, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.