Bread Soup (Açorda)
Stale bread transforms into a garlicky, herb-steeped Portuguese comfort dish in minutes.
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Cooking tools:
- Mortar and pestle
- Saucepan
- Mixing bowl
- Spoon
- Cup
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Kitchen scale
Ingredients
- 8 cups day-old crusty bread, torn into chunks (crusts removed)
- 6 garlic cloves, peeled
- 1/2 cup olive oil
- 1 teaspoon coarse salt
- 6 cups boiling water or fish stock
- 1 1/2 cups fresh cilantro leaves, loosely packed
- 4 eggs
- 1 tablespoon white vinegar (for poaching)
- salt
- black pepper
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