HomeUncategorizedCold days combine with purslane soup

Cold days combine with purslane soup

From Alentejo to your table: a small plate of purslane soup, to soothe your stomach and soul!

THE purslane soup is a characteristic dish from the Alentejo consisting of breadcrumb soups scalded and enriched with potatoes, eggs and pieces of cheese. A peculiar mixture, but with a very characteristic flavor.

It is no coincidence that this is one of the most popular dishes in the entire Alentejo. In such a way that even at times of the year when there are no purslane, this soup can be made with spinach or even lettuce. In fact, in the region there is a famous expression that portrays just that: “in Alentejo, any herb can be made into a soup”.

This dish originates from the arrival of Muslims to the Iberian Peninsula at the beginning of the 8th century, when the bread soup also began to be present on Portuguese tables. And açorda meant, in Arabic, “bread soup” or “crumbs of cooked bread”, so the combination of these two interpretations – and the evolution of time – gave rise to purslane soup as we know it today.

purslane soup recipe

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:50


  • 1 large bunch of purslane
  • 1 onion
  • 1 head of garlic
  • 1.5dl of olive oil
  • 500gr of potatoes
  • 3 eggs
  • 1 dessert spoon of paprika
  • 1 bay leaf
  • salt and pepper qb
  • 1 dash of vinegar
  • 1/2 Alentejo overnight bread
  • 1 dry cheese
  • 2 liters of water
  • Chives for sprinkling (optional)

preparation method

  • Wash the purslane well and arrange so that only the leaves are left.
  • Cut the onion into slices and sauté in olive oil until slightly golden.
  • Add the purslane, bay leaf and paprika.
  • Allow to cook for about 5 minutes over medium heat, stirring occasionally.
  • Add the water and let it boil.
  • Cut the potatoes into slices of about 1 cm.
  • When the broth is boiling, add the whole head of garlic, from which the top white skin is removed, the purple skin should remain.
  • Add the potatoes.
  • Season with salt and let it cook for about 15 minutes.
  • Add the eggs – ideally 1 per person – and half the cheese cut into cubes.
  • Let it cook for another 5 minutes.
  • Add a dash of vinegar. Leave it on for another minute and turn it off.
  • Slice the bread, place in a terrine and sprinkle with the broth.
  • Sprinkle with chives and serve immediately.

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