The soup is normally the 'first dish' in Portugal. In some regions the soup is usually the main dinner of many families, not because they are needy, but because it is their tradition. In Alentejo, after this dish, people often eat bread with olives. There are several kinds of soups, but the most well known are: Caldo Verde: A cream of potatoes with sliced cabbage and a little bit of olive oil. It’s served with a slice of smoked pork sausage and maize or rye bread. Canja de galinha: This soup is basically a chicken broth with rice, chicken giblets and some eggs. Sopa da Pedra: One of the richest Portuguese soups. The story tells that once upon a time there was a monk, who had a stone, and who went from home to home asking for some water to make a stone soup. People, that felt sorry for him, always gave him something more. In current days, the traditional soup is made of red beans, pork ear, spare-rib, beef, uncured bacon, smoked pork sausage, black-pudding, spring cabbage, potatoes, onions, carrots, garlic, pork sausage made of flour, mint, coriander and the indispensable stone. Tomato soup: This is a very tasty soup made of tomato and onions and contains a poached egg. Açorda: The traditional açorda was made to save stale bread. The slices of bread are immersed in hot water and a little bit of olive oil. Separately, in a mortar, people make a mixture with garlic, salt and coriander that helps bind the bread and the water, giving it an extraordinary taste and smell. It also contains a poached egg.