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Galician Soup - Caldo Gallego

Galician Soup

Galicians in the north of Spain have relied for centuries on this simple stew to fight off the winter chill. Simple, yet satisfying, chorizo adds the depth of flavor to this ever popular dish.

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Rated 4.5 Stars
Average Customer Rating: 4.5 out of 5
based on 3 reviews

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1 1/2 cups (250 gr) dried white beans
1 ham knuckle
Salt, pepper, and sweet paprika powder
Generous 1 lb (500 g) potatoes, peeled and diced
Generous 1 lb (500 g) turnip tops, alternatively spring or savoy cabbage, rinsed and coarsely choppped
2 chorizos, cut into pieces

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Soak the beans overnight in plenty of cold water.

Next day, bring the beans and the ham knuckle to a boil in 8 1/2 cups/2 liters of water.

Season with the salt, pepper and paprika, and simmer for about 1 hour.

Remove the ham bone and add the potatoes, vegetables, and chorizo.

Continue cooking for another 30 minutes.

Serve the soup in earthenware bowls.

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Recipe Reviews for Galician Soup
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Sergio Movilla  Rated 4 Stars
"My parents are from Galicia and made this hearty "potaje" often, they were from a small village near Chantada, Lugo, Galicia. The "greens" were always Collard greens and the meats included. chorizo, lacon (ham hocks), tocino (thick bacon slab), and "Unto" which is what makes caldo gallego, no unto no caldo gallego. You can find "unto" in Miami and New York."

Terry  Rated 4 Stars
"My abuela used kale and the results are great. Everyone is surprised that there isn't some chicken broth or other base to the soup. It's not the most attractive looking of dishes, but the taste more than makes up for it."

Carmen  Rated 5 Stars
"I love this soup! In Cuba we also add chard and salt pork to the recipe. It is a meal all on its own with some fresh bread!"