Caldo gallego AKA Galician broth, is a traditional soup dish from Galicia, Spain. This hearty stew is typically made with beans, greens, potatoes, ham, and/or sausage and is perfect as a starter or a meal in itself.
It’s hilarious to me that I now get to talk about and cook food for a living as a blogger, because I was hella picky about food as a child. I used to despise soups as a kid. I never got the hype about a steaming bowl of mixed ingredients I couldn’t sort through. I was also the type of kid who would eat around the gandules in arroz con gandules. Thank goodness for growth! I’m now a big soup fan, and this recipe is one of my all time favorites.
I first tried Caldo Gallego at my favorite bakery and tapas bar, Panaderia España in Carolina, Puerto Rico. It’s always my first stop when I land in Puerto Rico. I’m usually grabbing a delicious Pan con Bistec sandwich, and a bowl of their hearty Caldo Gallego. It’s the perfect “welcome to Puerto Rico” meal.
What is Caldo Gallego?
Caldo Gallego is a white bean broth that originated in the northern Spanish region of Galicia, near the Portuguese border. It’s typically made with white beans, ham hocks, Spanish chorizo, potatoes, turnips, and turnip greens, but the ingredients can vary widely, so you can swap out different ingredients based on your taste preferences.
What is the origin of Caldo Gallego?
According to HealthCraft.com, the history of Caldo Gallego can be traced back to the Middle Ages when it was a staple dish among Galician peasants. The soup was traditionally made with simple and affordable ingredients that were readily available in the region. The white beans used in the soup were a staple crop for Galician farmers, providing sustenance during the colder months. The addition of smoked ham hock or ham bone added a rich and savory flavor to the soup, making it a satisfying meal for hardworking farmers. Over time, the dish began to spread throughout the region and has now become an important part of the Galician culinary tradition. Today, Caldo Gallego is enjoyed by people all over the world and is often served during the colder months as a warm and comforting meal.
What ingredients are in Caldo Gallego?
The typical ingredients for caldo gallego are white beans, ham hocks, Spanish chorizo, potatoes, turnips, garlic, onion and turnip greens. You can mix and match your favorite ingredients, here are some common swaps:
Turnip alternatives: parsnips, rutabaga, carrots, celery root
Chorizo alternative: kielbasa sausage
Ham hock alternatives: cooked ham steak, smoked turkey meat, smoked turkey legs
White bean alternatives: cannellini beans, Great northern beans, garbanzo beans (chickpeas), navy beans, butter beans
Turnip greens alternatives: cabbage, kale, collard greens
What to serve with Caldo Gallego?
Caldo Gallego is a delicious one-pot dish that’s hearty enough as an entree, but you can also use it as a starter for a delicious Spanish feast. I’d serve this with some Spanish style chicken and chorizo paella and some delicious crusty bread.
Want More Soup Recipes?
Check out these popular soup and stew recipes from Delish D’Lites.
- Pollo Guisado (Puerto Rican Chicken Stew) Includes Slow Cooker Version!
- Carne Guisada (Puerto Rican Beef Stew)
- Garbanzos Guisados (Puerto Rican Stewed Chickpeas)
- Jamaican Brown Stew Chicken
- Puerto Rican Pollo Fricase (Chicken Fricassee)
- Slow Cooker Ropa Vieja (Cuban Shredded Beef Stew)
- Caldo Verde (Portuguese Kale & Potato Soup)
- Slow Cooker Chicken Tortilla Soup
- Colombian Ajiaco (Chicken and Potato Soup)
- Sopa De Pollo Con Mofongo (Puerto Rican Chicken Soup)
Caldo Gallego (Galician Broth)
Caldo gallego AKA Galician broth, is a traditional soup dish from Galicia, Spain. This hearty stew is typically made with beans, greens, potatoes, ham, and/or sausage and is perfect as a starter or a meal in itself.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 8 cloves garlic minced
- 2 Spanish chorizo links sliced
- 2 cups of smoked turkey shredded (or smoked ham)
- 3 medium potatoes peeled and diced
- 2 medium parsnips peeled and diced
- 8 cups chicken stock
- 1 15 ounce can garbanzo beans
- 3 cups chopped leafy greens turnip greens, cabbage, kale or collard greens
Instructions
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Heat oil in a stockpot over medium heat. Add onion and sauté until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
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Stir in chorizo and ham; cook and stir until lightly browned, 3 to 4 minutes. Add potatoes and turnips, then pour in stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes and turnips are tender, about 20 minutes.
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Increase the heat to medium and stir in beans and greens; cook until greens are tender, at least 3 minutes.
