Açorda is a humble yet beloved Portuguese bread soup that perfectly exemplifies the country's "waste not, want not" culinary philosophy. This comforting dish transforms stale bread into a flavorful meal by combining it with aromatic garlic, rich olive oil, fresh coriander, and perfectly poached eggs.

The origins of Açorda can be traced back to the Alentejo region, where it was traditionally eaten by farmers and laborers as a filling and economical meal. The dish reflects Portugal's historical connection to bread - so important that the word for "companion" (companheiro) literally means "one who shares bread."

Making Açorda is relatively simple but requires attention to detail. The key lies in creating a flavorful broth by sautéing plenty of garlic in good quality olive oil, then adding hot water or light stock. The bread, typically day-old crusty Portuguese bread, is torn into pieces and added to the aromatic broth. The mixture is stirred until the bread breaks down slightly but still maintains some texture. Finally, eggs are carefully poached in the soup and fresh coriander is generously scattered over the top.

While the basic recipe remains consistent, there are regional variations throughout Portugal. Some versions include seafood, particularly in coastal areas, where shrimp or cod might be added. In some households, a raw egg yolk is stirred into the hot soup just before serving, creating an even creamier consistency.

In Portuguese homes, Açorda is often served as a main course for dinner, especially on cold winter nights. It's traditionally eaten directly from the pot it was cooked in, placed in the center of the table for everyone to share. Each person typically starts by breaking their poached egg and stirring it into their portion, creating a rich, creamy texture.

From a nutritional standpoint, Açorda is a relatively balanced meal. The bread provides carbohydrates, eggs offer protein and healthy fats, and olive oil contributes heart-healthy monounsaturated fats. However, those watching their sodium intake should be mindful of the salt content, and individuals with gluten sensitivities should note that traditional Açorda contains wheat bread. For a gluten-free version, you can experiment with gluten-free bread, though the texture will differ from the original.