A Portuguese bread soup of stale country loaf reborn in a garlicky broth with olive oil, coriander, poached egg and either shellfish or salt cod added.

Acorda originates with the Alentejano shepherds in central Portugal as a hot bread-and-water sustenance, the day-old broa loaf softened in olive oil, garlic and coriander. The dish travelled north into Lisbon kitchens in the 19th century. The seafood version, acorda de marisco, became the city's most-celebrated take, with Pap'Acorda the canonical Bairro Alto room since 1981 and Solar dos Presuntos plating a Lisbon-classical version with prawns and clams.

4 editor picks for Acorda in Lisbon, ranked by editorial score. All Lisbon signature dishes · Acorda across every city.