Açorda Alentejana de Grão — Portuguese Garlic Bread Soup with Chickpeas

Other Fast With Oil Published June 13, 2026

Açorda is the Alentejo's answer to having almost nothing in the house and eating like a king anyway — stale bread, a fistful of garlic, fresh coriander, and good olive oil, brought together with hot broth into something between a soup and a porridge. This version folds in chickpeas for real heft and protein, turning a peasant restorative into a meal that holds you through a fast. It is pungent, green, and deeply garlicky in the best way.

The raw garlic and coriander pounded with olive oil are the soul of the dish, so this is an oil-day recipe. For a no-oil day, steep the garlic and herbs in the hot broth instead and lean on extra vinegar and pepper; it is leaner but still good.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 25 minutes

INGREDIENTS

- 250g (about 6 cups) stale rustic bread, torn into chunks
- 1 can (400g) chickpeas, drained
- 5 cloves garlic
- 1 large bunch fresh coriander (cilantro), stems and leaves
- 4 tablespoons olive oil (reduce for strict days)
- 1.2 litres (5 cups) hot vegetable broth
- 1 tablespoon red wine vinegar
- Salt and plenty of black pepper

METHOD

1. In a mortar (or small food processor), pound the garlic with a big pinch of salt to a paste. Add most of the coriander, reserving a little for garnish, and pound to a rough green paste. Work in 3 tablespoons of the olive oil. (For strict days: skip the oil and simmer the garlic-herb paste briefly in the broth in step 3.)

2. Spread the garlic-coriander paste across the bottom of a wide serving bowl or pot. Pile the torn bread and the chickpeas on top.

3. Bring the broth to a hard boil and pour it over the bread, garlic paste, and chickpeas. Stir once and cover for 3-4 minutes so the bread drinks up the broth and softens.

4. Stir well — the bread should break down into a thick, sloppy porridge with whole chickpeas throughout. Loosen with a little more hot broth if you prefer it soupier.

5. Stir in the vinegar, taste and adjust salt and pepper generously, and finish with the last tablespoon of olive oil and the reserved coriander. Serve at once.

NOTES

- Traditionally a poached egg goes in; here the chickpeas carry the protein and the dish stays fully fasting.
- Use a sturdy country loaf — soft sandwich bread turns to glue.
- For strict no-oil days, brighten the finished bowl with extra vinegar and a squeeze of lemon to replace the richness of the oil.
- Some cooks add a handful of mushrooms simmered in the broth for extra body and umami.