Summer Açorda (Bread Soup with Egg)


  • 1⁄2 c Olive oil, plus more for drizzling
  • 2 c Onion, diced
  • 4 cloves Garlic, chopped
  • 1 c Red peppers, diced
  • 1 tsp. Ground coriander
  • 1 pinch Chili flakes or a drizzle of piri piri chili oil
  • 3 c Ripe tomatoes, diced
  • 2 quarts Pork bone stock (from neck bone recipe)
  • 2 c Stale bread
  • Ground Salt and pepper to taste
  • 4 ea. Eggs, poached
  • Cilantro leaves, as desired


In a pan, heat olive oil and sauté onions and garlic over medium-high heat until lightly browned. Add peppers, coriander and chili flakes (or piri piri chili oil) and sauté 2 minutes more to soften. Add tomatoes and cook for 5 minutes. Add pork stock and bring to a simmer. Add breadcrumbs, stir and simmer a few minutes. Season with salt and pepper. Divide soup into 4 bowls and top each with a poached egg. Drizzle liberally with olive oil and garnish with cilantro. Makes 4 servings.

Chef David Santos Um Segredo Supper Club, New York City from Food Fanatics Magazine®