Ingredients with Measurements:
- 6 cloves of garlic, minced
- 1/2 cup of olive oil
- 4 cups of water
- 4 slices of day-old bread, cut into small pieces
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
2. Add 4 cups of water to the pot and bring to a boil.
3. Add the bread pieces to the pot and stir well to combine. Let the mixture simmer for 5-7 minutes until the bread has softened.
4. In a mixing bowl, beat the eggs until frothy. Slowly pour the eggs into the pot, stirring constantly to prevent them from curdling.
5. Add the salt and black pepper to the pot and stir well.
6. Let the mixture simmer for an additional 5-7 minutes until the eggs are cooked and the soup has thickened.
7. Remove the pot from the heat and stir in the chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 28g
Saturated fat: 4g
Cholesterol: 93mg
Sodium: 450mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Instead of day-old bread, you can use fresh bread or even croutons.
- You can substitute the parsley with cilantro or chives.
Variations:
- Add cooked shrimp or chicken to the soup for a heartier meal.
- Use vegetable broth instead of water for a vegetarian version.
- Add a splash of white wine to the soup for extra flavor.
Tips and tricks:
- Use a good quality olive oil for the best flavor.
- Be sure to stir the soup constantly when adding the eggs to prevent them from curdling.
- If the soup is too thick, add more water or broth to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Crusty bread and a simple green salad
Suggested side dishes:
Grilled vegetables or roasted potatoes
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to thicken. If it's too thick, add more water or broth.
Food safety advice:
Be sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Açorda de Alho is a traditional Portuguese soup made with bread, garlic, and olive oil. It is a simple and rustic dish that has been enjoyed for centuries.
Flavor profiles:
Garlicky, savory, and slightly tangy
Serving suggestions:
Serve the soup hot with a side of crusty bread for dipping.
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Region: Portuguese