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Portuguese Egg Soup
  • SERVES:5 or 6
  • PREP: 15 minutes
  • TOTAL TIME: 1 and 1/2 hours

No need to speak the language to make and and love this soup.

“Essa sopa é incrível!” means “this soup is amazing!” in Portuguese...I think.  Chef Paul is Portuguese, and there aren’t enough Portuguese recipes out there, so here’s one! You can make the soup the day before, then reheat the next day (which is a good idea because it tastes even better 24 hours later), poach the eggs, and finish and serve the soup.

  • 2 tablespoons olive oil
  • 1 pound smoked sausage, such as linguisa or kielbasa, cut into ¼-inch coins
  • 1 onion, diced
  • 2 carrots, diced
  • 1 stalk celery, diced
  • 6 garlic cloves, smashed
  • 1 ½ tablespoons ground coriander
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 (28-ounce) (or two 14-ounce cans) white beans, such as cannellini, drained and rinsed
  • 1 (14-ounce) can crushed tomatoes
  • 1 bay leaf
  • 1 ½ teaspoons smoked paprika, plus more for sprinkling
  • 4 poached eggs

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