SoupsDifficulty: easy
Açorda de Gambas (Bread & Shrimp Soup)
Alentejo in a bowl: torn bread steeped in garlicky coriander broth with prawns and a raw egg yolk stirred in.
15
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Peel the prawns, keeping shells. Simmer the shells in the water 15 minutes to make a broth; strain.
2Fry the garlic slices in the olive oil with the white coriander stems; add paprika if using.
3Pour in the hot broth, season, and bring to a boil. Add the bread, tear it further, and let it swell off the heat for 5 minutes.
4Stir in the prawns and the egg yolks, and the chopped coriander — the residual heat just sets them. Serve at once.
Chef's Tip
- Simmer the prawn shells 15 minutes for the broth — it is the entire flavor base, do not use stock cubes.
More tips ↓Show less ↑
- Stir the egg yolks in off the heat: they enrich the broth without scrambling.
- Tear the bread thick so it swells into pieces, not paste.
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