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Caldo Gallego, or Galician Soup, is a classic dish from the verdant region of Galicia in northwest Spain. Known for its rustic charm and hearty qualities, this soup is a staple of Galician cuisine, providing warmth and nourishment, especially during the colder months.
The flavours are simple yet comforting, showcasing the beauty of traditional cooking where every ingredient contributes to a dish that is greater than the sum of its parts.
What Is Caldo Gallego?
Caldo Gallego is a traditional Galician soup, celebrated for its simplicity and heartiness. The soup is typically made with a base of potatoes, greens (often turnip tops or collard greens), chorizo, and sometimes ham or pork fat.
What makes it special is the focus on using high quality, local ingredients to achieve a dish that feels both humble and soul satisfying.
It’s a dish that speaks to the Galician landscape, with its lush pastures and cool climate, where comfort foods are embraced as part of the region’s way of life.
Caldo Gallego is often served as a starter or a main course, accompanied by crusty bread that is perfect for soaking up the flavourful broth.
Its appeal lies in the nourishing qualities of the ingredients, which come together to create a stew that is warming and deeply flavourful, while also reflecting the culinary traditions of rural Galicia.
Ingredients and Taste
The ingredients in Caldo Gallego are straightforward but chosen with care to create a harmonious balance of flavours. Potatoes form the backbone of the dish, adding a creamy texture that thickens the broth slightly as they cook.
The greens, traditionally turnip tops (known as “grelos” in Galicia) or collard greens, provide a subtle bitterness that complements the heartier elements of the soup.
Chorizo adds a smoky, slightly spicy note, while ham bones or pork fat contribute a rich depth of flavour that infuses the broth.
When prepared well, Caldo Gallego offers a taste that is at once rustic and refined. The potatoes become tender and almost melt into the broth, absorbing the flavours of the chorizo and pork.
The greens add an earthy freshness, while the cured meats lend a smoky richness that feels deeply satisfying without overwhelming the palate.
The broth itself is light but full of character, embodying the essence of each ingredient in every spoonful.
A Taste of History
Caldo Gallego has long been a staple in Galician homes, reflecting the region’s agrarian roots and the resourcefulness of its people. The soup’s origins date back to a time when families relied on the ingredients they could grow or source locally, making the most of the bounty from their gardens and farms.
Potatoes, greens, and pork have been central to Galician cuisine for generations, and Caldo Gallego is a perfect expression of these fundamental elements, prepared in a way that maximizes their flavour.
Traditionally, the soup was often enjoyed during the colder months, when its warming qualities were most needed. It was a dish meant to fortify and comfort, often shared around a communal table where family and friends gathered to escape the chill.
The use of ingredients like chorizo and pork also reflects Galicia’s history as a region with a strong tradition of curing meats and utilizing every part of the animal in cooking.
Caldo Gallego (Galician Soup) Recipe
Serves: 4 people
Ingredients:
- 200 g dried white beans (such as navy or cannellini), soaked overnight and drained
- 1 large piece (200 g) of salted pork or ham bone, rinsed
- 200 g cured chorizo sausage, sliced
- 1 large potato, peeled and diced
- 1 small turnip, peeled and diced
- 1 bunch (about 200 g) Galician grelos or collard greens, chopped (substitute kale if unavailable)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 litres water
Directions
To begin, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until softened and translucent. This aromatic base will enhance the overall flavour of the soup.
Add the soaked and drained white beans, salted pork or ham bone, and sliced chorizo to the pot. Stir to combine, allowing the meats to release their flavors. The salty ham or pork bone will add depth to the broth.
Pour in 2 litres of water and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and simmer gently for 45 minutes, allowing the beans to soften and the broth to develop its rich flavour.
After 45 minutes, add the diced potatoes and turnips to the pot. These root vegetables give the soup a hearty texture and a touch of sweetness. Continue simmering for another 20-25 minutes, until the vegetables are tender.
Stir in the chopped grelos, collard greens, or kale. Simmer for an additional 10 minutes, allowing the greens to wilt and blend with the other flavors. If using kale, remove any tough stems for a more tender result.
Taste the soup and season with salt and black pepper as needed. The saltiness of the ham bone or pork may be enough, so adjust the seasoning carefully. Let the soup simmer for another 5 minutes.
Remove the pork or ham bone from the pot, cutting off any remaining meat and adding it back to the soup. Discard the bone. This step ensures that every bite contains a piece of the tender meat.
Serve the Caldo Gallego hot, directly from the pot, in large bowls. Consider drizzling a little extra olive oil on top for added richness. A slice of rustic bread on the side complements the soup's hearty texture and robust flavour.
