Açorda

Açorda is a traditional Portuguese dish from the Alentejo and southern regions. It is a bread-based porridge or soup prepared with stale white bread mashed with garlic, olive oil, and hot water or stock. Fresh coriander is often added to the mixture, and salt is used to taste. The dish is associated with rustic, rural cuisine and is typically served warm.

Preparation centers on soaking bread in hot liquid and mashing it to a coarse paste. Garlic is crushed with salt and emulsified into olive oil, forming a garlicky sauce that is stirred into the bread. Hot stock or water is added gradually to achieve a thick, porridge-like consistency. In many versions, a poached egg is placed on top, and the dish is often finished with additional olive oil and coriander.

Variations exist across Portugal. Açorda de bacalhau uses salted cod as the main ingredient; açorda de marisco features seafood such as shrimp and clams; açorda à Alentejana typically includes a poached egg on top. Some regional versions incorporate tomato or other herbs for flavor.

Cultural note emphasizes that açorda is a staple of Portuguese regional cuisine, reflecting the use of bread as a pantry staple and the preparation of hearty, comforting meals from simple ingredients. It remains a recognizable dish in contemporary Portuguese menus and is enjoyed as a main course, particularly in cooler months.