Spanish Recipes Recipes from Spain Spnish Cuisine

Sopa a Alentejana

Sopa a Alentejana is a coriander and garlic soup with poached eggs. Although not traditional, a poacher may be used to poach the eggs and will produce a more predictable result.


  • 1 ½ tsp. finely chopped garlic
  • 1 tsp. salt, preferably coarse salt
  • 3 tbs. finely chopped fresh coriander
  • 6 tbs. olive oil
  • 2 to 3 oz. lard
  • 2 slices white bread, trimmed of crusts and each cut diagonally into 4 triangles
  • 4 very fresh eggs
  • ¾ pint boiling water


1.Mash the garlic and salt to a paste with a pestle and mortar, or with the back of a wooden spoon. Mash in the coriander and then beat in the olive oil, 1 tablespoon at a time, continuing to beat until the oil is thoroughly absorbed.
2.Divide the mixture among 4 individual soup bowls, and set aside.
3.Melt 2 ounces of  the lard over a moderate heat in a heavy, medium-sized frying pan until it splutters. Add the bread triangles, and brown them well on both sides adding up to one more ounce of lard if necessary. Drain on a double thickness of kitchen paper.
4.Bring 2 inches of water to simmering point in a large, shallow pan. Break 1 egg into a saucer. Slide the egg into the pan, holding the dish as close as possible to the water. Gently lift the white over the yolk with a large spoon.
5.Following the same procedure and keeping the water at a slow simmer, break the 3 remaining eggs into the saucer one at a time and slide them into the water. Poach the eggs for 3-5 minutes, depending on how firm you prefer them; the cooked yolks should remain somewhat soft.
6.Pour a scant ¼ pint of boiling water into each soup bowl, add a poached egg and arrange two fried bread triangles beside it. Serve immediately.
                                                                                                (serves 4)

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