Odey’s vibrant bright green garlic and coriander soup showcases a unique Portuguese method for utilizing stale bread. This recipe reflects traditional Assolda from the Alentejo region. It’s thought to originate from modest beginnings—a clever way to make use of leftovers, enriched by olive oil, herbs, and eggs. Notably, instead of cooking the coriander, garlic, and eggs in the soup, they are placed in a bowl first, with the hot soup poured over them. I think this adds a fascinating twist. It really enhances the bold flavors of garlic and cilantro, soaking into the aged bread. For a vegetarian variant, simply skip the fish.
Açorda – Optional cod and Portuguese garlic and cilantro bread soup
This soup is thick, aromatic, and packed with flavor. The residual heat from the soup gently cooks the fresh eggs, creating a nice viscosity as it melds with the bread.
Traditionally, Assorda uses vegetable stock with bacalhau (salted cod), but I opted for cod heads, which are flavorful and often available for little to no cost. It’s a humble cut, but rich in taste, ideal for making stock. Don’t get me wrong—this soup is delightful even as a vegetarian option, but the addition of cod heads really elevates it, offering a tasty, gelatinous fishy richness.
Serves 4–6
1kg cod head, rinsed and cleaned
1 Bay Leaf
Vegetable scraps
5 eggs
Salt and black pepper
100g bunch coriander
4 Garlic Cloves, peeled
100ml extra virgin olive oil
200g old bread (like Ciabatta, Sourdough, or Pão Alentejano), torn
4 toast slices (optional)
To make a vegetarian version, just leave out the fish. Start by placing the cleaned cod heads in a large pot with 1.5 liters of water, the bay leaf, and any vegetable scraps on hand. Bring it to a boil, then lower the heat and let it simmer gently for 30 minutes, skimming off any bubbles. After about 25 minutes, add the 4 whole eggs, cooking them for 5 minutes before removing the eggs and cod heads to the side. Strain the soup and return it to the pot. Once the cod has cooled enough, flake the meat and stir it back into the strained soup, seasoning as needed to keep it warm.
Next, tear the old bread into four bowls. Finely chop the coriander, including the stems, and place it in a bowl. Mince the garlic cloves and add them to the coriander, then drizzle in the olive oil. Beat the remaining eggs until well mixed.
Pour the hot soup over the cilantro mixture, stir, then ladle it onto the torn bread, serving with the boiled eggs and optional toast on the side.
