Açorda à Alentejana (Açorda is a dish based on wheat bread)

step on a mortar, reducing them to porridge, coriander (or pennyroyal) with garlic cloves, to which the sprout and coarse salt have been removed. put this porridge in the terrine or in a half-bowl, which in this case will make terrine crafts. water with olive oil and boil with boiling water, where the eggs were previously poached (from where they were removed). stir açorda with a large slice of bread, with which the soup is tasted. this soup is called "olive soup" or "master soup".
then the bread is introduced into the broth, which has been either cut or diced with a knife, or broken by hand, according to taste.
afterwards, cover it or not, because some like it soft and others like its hard soups. the eggs are placed on the plate or over the soups in the terrine, also according to taste.

açorda is, outside the Alentejo, the most well-known dish of Alentejo cuisine. goes to the table of the poor and the rich and rare is the day that does not constitute the lunch of the rural worker. it has many variants, more influenced by the change of seasons than, as is the rule in traditional kitchens, from land to land. It is always a hot and transparent broth, flavored with coriander or pennyroyal, or both, crushed garlic with coarse salt and seasoned with olive oil. they give it consistency slices or bits of wheat bread, preferably homemade and hard. it is usually accompanied with poached eggs, which can also be cooked, and olives. often, the hake or cod has been cooked in the water used. it can also be accompanied with roasted or fried sardines and, in the fall, it is often enriched with thin strips of green pepper, which scald with water at the same time as herbs, and accompanied with ripe figs or a bunch of white grapes of table.