Açorda à Alentejana is a typical Alentejo soup that, unlike most soups, is not cooked. The açorda recipe is not universal, since it changes from zone to zone and even from family to family.
The basic composition of the açorda is garlic, salt, olive oil, boiling water and sliced bread, however to this mixture are added aromatic herbs such as coriander and can be served with fresh fish (cooked or fried), cod or egg (poached or boiled). It has arabic roots.
The process of cooking passes through the salt with the aromatic herb and the garlic, a mixture to which olive oil is added. The water is then poured, still boiling, is baked and sliced Alentejan bread is laid.