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Milk Street Bowtie Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

4 Servings

20 minutes

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Free

This soup, with its fragrant, bright green broth, is our take on Portuguese açorda 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.

4

Servings

Tip

Don't skimp on the olive oil in this soup. The croutons absorb oil as they toast and the broth takes on a rich, creamy texture when the pesto is stirred in.

20 minutes

2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
1/2 ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
1 jalapeño chili, stemmed and roughly chopped
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon sweet smoked paprika, divided, plus more to serve
Kosher salt and ground black pepper
3/4 cup extra-virgin olive oil, divided
5 ounces rustic bread (such as ciabatta), sliced ½ inch thick and torn into bite-size pieces (about 2 cups)
8 medium garlic cloves, roughly chopped
1 1/2 quarts low-sodium chicken broth
2 15½-ounce cans chickpeas, rinsed and drained
4 soft-cooked eggs, peeled (see note)
Ingredients
  • 2

    cups lightly packed fresh cilantro leaves and tender stems, roughly chopped

  • ½

    ounce Parmesan cheese, finely grated (¼ cup), plus more to serve

  • 1

    jalapeño chili, stemmed and roughly chopped

  • 1

    tablespoon grated lemon zest, plus 1 tablespoon lemon juice

  • 1

    teaspoon sweet smoked paprika, divided, plus more to serve

  • Kosher salt and ground black pepper

  • ¾
  • 5

    ounces rustic bread (such as ciabatta), sliced ½ inch thick and torn into bite-size pieces (about 2 cups)

  • 8

    medium garlic cloves, roughly chopped

  • quarts low-sodium chicken broth

  • 2

    15½-ounce cans chickpeas, rinsed and drained

  • 4

    soft-cooked eggs, peeled (see note)

Directions

Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana)

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Reviews
Pamela K.
January 17, 2023
AMAZING!
Seriously one of the best soups I have ever had! I held off on putting the bread in it and had a piece of toasted gf flatbread on the side. It would be an easy recipe to make gf and dairy free.
Jon S.
January 13, 2023
Delicious!
The idea of wet cilantro isn't necessarily appealing on its face, but good lord, was this ever good. Turned out to be a couple more servings for us, so I think I'll make six eggs next time. There will definitely be a next time!
Estelle B.
October 5, 2022
Wow!
The broth was a taste delight. We made the recipe as directed and loved it. One could probably use chicken pieces, fish, shrimp, or even tofu if desired. The smoked paprika-enhanced croutons are essential. :)
Kathleen C.
October 4, 2022
Absolutely delicious!
If you like cilantro, garlic and chick peas, this is for you. Absolutely delicious and filling! The smoked paprika croutons, yum!
Diana L.
January 2, 2023
It was not a good soup
I read all reviews and I was so excited to make it, but it turned out not very good. Its beater from the oil. I have good oil. I will not be making it again.
Kim G.

Just made this last night, and it was DELICIOUS. One serving fills you up too, nice and hearty. Recipe is perfect.

Bodi L.

This was amazing. Made with homemade chicken broth and homemade no-knead bread, and smoked paprika instead of sweet paprika. I thought the pesto was too salty, but it balanced out nicely once I added it to the soup.

James H.

Way too spicy! Guess I should've seeded the jalapeno but since it only called for one I thought it would be fine. Added another quart of chicken stock and more beans to tone it down a little.

Anne H.

I have made this recipe twice, and it has been a hit each time. It’s a quick recipe, but don’t let that trick you into thinking it will lack depth or flavor. This soup is balanced, rustic, filling, and a delight on a cold winter day. The first time I made this, I used fresh store-bought baguette, which worked nicely in a pinch. The second time, I used homemade two day-old sourdough, and it made the soup much more rustic, especially the crispy edge bits. I did not discard any jalapeño seeds and found the soup to be appropriate in its spiciness (light-medium). If you are especially intolerant of capsaicin, removing the seeds will help, but do not skip the jalapeño.

Tricia S.

Delicious, delicious. I used homemade bread that was getting a wee bit stale. But altogether, it took way more than the suggested prep time. I strongly recommend the steamed, soft-cooked egg. So much flavor in the whole dish!

Andrea A.

One of the tastiest, most comforting soups I’ve had. It’s hearty but the pesto adds a bright freshness. The croutons, Parmesan and jammy egg are the perfect accoutrements. Definitely going into my regular rotation!!

Elsie H.

The soup I most want to make when I have homemade chicken stock, it is a green gem.!.
From the first time to last it is an unforgettable delight.