Dish

Caldo gallego

Soup with greens and potatoes

Caldo gallego is made with white beans, potatoes, turnips, collard greens, and chorizo. The soup is simmered for several hours to allow the flavors to meld together. The result is a rich and satisfying soup that is perfect for a cold winter day. The soup is typically served with crusty bread and a glass of red wine.

European cuisine› Mediterranean cuisine› Spanish cuisine

Soup› Vegetable Soup

Origins and history

Caldo gallego has been a staple in the Galicia region of Spain for centuries. It was originally a peasant dish, made with whatever ingredients were available. Over time, the recipe has evolved and become more refined. Today, it is a beloved dish throughout Spain and beyond.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of caldo gallego, depending on the region and the cook. Some recipes call for the addition of pork or ham, while others use kale instead of collard greens. Some cooks add paprika or saffron for extra flavor.

Presentation and garnishing

Caldo gallego is a rustic dish, so it should be presented in a simple and unpretentious manner. A bowl of soup with a few slices of bread is all that is needed. Garnish with a sprig of parsley or a drizzle of olive oil if desired.

Tips & Tricks

To make the soup even heartier, add some diced ham or bacon. For a vegetarian version, omit the chorizo and use vegetable broth instead of chicken broth.