Shop the Milk Street Store and get free shipping on all orders of $100 or more!

Milk Street Tuesday Nights

Tuesday Nights Cookbook Cover 1

Save now with our special pre-publication price!

Milk Street Recipe

Garlic and Cilantro Soup with Chickpeas (Açorda a Alentejana)

20 minutes

This soup, with its fragrant, bright green broth, is our take on Portuguese açorda a alentejana. Soft-cooked eggs are a perfect garnish that also turn the soup into a complete meal. To soft-cook eggs, bring 2 cups water to a simmer in a large saucepan fitted with a steamer basket. Add the eggs, cover and steam over medium for 7 minutes. Immediately transfer to ice water to stop the cooking.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial