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Six delicious soups from inland Algarve (Recipes and Tutorials)

on February 21, 2019

This post will introduce you to the most authentic flavours of inland Algarve, and show you how to prepare six soups commonly prepared in every country house since hundreds of years in Algarve. Ingredients are simple and easy to find as it is the recipe to prepare. Have a look at these tutorials shot between 2012 and 2014 in the villages of rural Algarve by Algarteca project.

An excerpt of a very interesting publication of 2005 called “Feast of the Gastronomy and the Typical Recipes of the Villages of the Algarve”, by the Commission for the Coordination of regional development of Algarve.

P.S. We are committed to translate this great book in english as soon as possible!


Purslane soup (from Cachopo area)

Start by preparing the purslane and set aside. In a pan with olive oil, fry all the vegetables and potatoes, which have been prepared, washed and cut into pieces beforehand.

Add the stock, season and leave to cook. Blend, check the seasoning, add the purslane and cook for about 5 minutes.


Pig’s liver with bread (from Messines area)

Stew the liver with the tomato, the onion, the garlic, the paprika, the bay leaf, the clove and the potatoes. Cut the bread into thin slices, place in a bowl and put a slice of orange with mint on top of the bread. Pour the cooked mixture over the bread, cover for 15 minutes and it is ready to serve.


Chickpea soup with spinach (São Brás de Alportel)

Pick over and wash the chickpeas, then soak in water overnight. Boil the chickpeas in salted water. Peel, wash and chop the onions. Pick over and wash the spinach. Before the chickpeas are completely cooked, add the onion, and allow it to cook. When everything is cooked, purée in a food mill. Return to the heat and bring to the boil, then add the spinach. Flavour with the olive oil and adjust the salt.


Broad bean soup (Paderne area)

Pod and skin the broad beans and cook in a little water with a little salt, olive oil, garlic, parsley and coriander. When everything is cooked, use a hand blender to make a purée. Then add more water and the pasta and leave to cook.


Country soup (Estoi village)

Cook the beans in a pan with water and salt. In another pan, cook the spare ribs and chorizo. Cut the vegetables and potatoes into cubes. Next, fry the chopped onion and garlic in olive oil. Add the cabbage and simmer. Add the stock from the cooked meat. Bring to the boil and add the pasta. When it is almost cooked, add the potatoes and the squash. Simmer to release the flavours and add the beans, together with the chorizo which has been sliced and the meat from the spare ribs which has been cut into cubes. Adjust the seasoning and it is ready to serve.


Rustic bread soup with salt cod (Querença village)

After desalting and preparing, marinate the cod in the olive oil and chopped pennyroyal. In a pan, fry the chopped onion and garlic in olive oil along with a bay leaf. Add the tomato, chopped into cubes and without the seeds and skin.

Allow to thicken a little and add some white wine. Season with salt and pepper and place the cod in the pan. Cook on a low heat.

Meanwhile, cut the bread into thin slices and place in a dish. Once the cod has cooked, adjust the seasoning. Place the mixture over the bread and decorate with pennyroyal leaves. This speciality goes very well with poached eggs.

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