Caldo Gallego (Galician Broth) – Rustic Spanish Comfort in a Bowl

Caldo Gallego, or Galician broth, is a humble yet deeply nourishing soup that hails from the Galicia region of northwestern Spain. Made with hearty greens, creamy white beans, chorizo, potatoes, and a rich broth often infused with pork fat or ham, this dish has fed generations of Spaniards during harsh winters and festive family gatherings alike.

More than just a soup, Caldo Gallego is a cultural symbol—a pot of home, warmth, and tradition simmered slowly on the stove.

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What Is Caldo Gallego?

At its core, Caldo Gallego is a rustic, one-pot meal made from a few simple ingredients: potatoes, greens, white beans, pork, and chorizo. It originated in Galicia, a region known for its green hills, Celtic roots, and deep ties to fishing and farming. It’s often served as a first course but is hearty enough to stand on its own.

Historically, this soup was a way to stretch pantry ingredients through the colder months. Today, it’s celebrated across Spain and beyond for its soul-soothing flavor and nourishing simplicity.

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Ingredient Breakdown: The Essentials of Galician Flavor

Each ingredient in Caldo Gallego serves a purpose—building up layers of flavor, texture, and nutrition:

Turnip Greens or Collard Greens

Traditionally, turnip tops (grelos) are used. If unavailable, collard greens, kale, or Swiss chard are good substitutes. The greens give the soup its signature earthy character and help balance the richness of the pork.

White Beans (Fabes or Cannellini)

Creamy white beans add body, protein, and a silky texture to the broth. Use cooked dry beans for authenticity, but canned beans work for convenience.

Potatoes

Cut into chunks, potatoes soak up the broth and make the soup filling. Yukon Golds or waxy potatoes are ideal—they hold their shape without getting mushy.

Chorizo

Adds a smoky, paprika-infused depth. Spanish cooking chorizo is traditional—choose a mild or spicy variety depending on your taste.

Ham Hock, Bacon, or Pork Belly

Used to flavor the broth. A ham bone or salted pork fatback is often simmered to infuse richness into the base. In leaner versions, this may be skipped, but traditional recipes prize the depth of flavor from pork fat.

Onion and Garlic

Foundational aromatics that mellow and sweeten the broth.

Olive Oil

A drizzle is often added at the end for flavor and sheen, especially in newer, lighter versions of the dish.

Salt and Water

Simple seasoning and simmering bring the ingredients together into a cohesive, comforting bowl.

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How to Make Authentic Caldo Gallego

The process is straightforward, but slow simmering is key. Here’s a step-by-step guide to making it just like they do in Galicia:

1. Soak and Cook the Beans (If Using Dried)

If using dried white beans, soak overnight. Drain and rinse, then cook in fresh water until nearly tender (about 45–60 minutes). Set aside.

Tip: If using canned beans, rinse and add them during the last 15 minutes of cooking.

2. Build the Broth

In a large stockpot:

• Add ham hock, salted pork belly, or bacon slab

• Cover with 8 cups of water

• Bring to a boil, skim any foam, then reduce to a gentle simmer for 30 minutes

This will be the base of your caldo, full of smoky, meaty depth.

3. Add Potatoes and Chorizo

Peel and cut potatoes into bite-sized chunks. Add them to the pot with sliced chorizo. Simmer 20 minutes, until potatoes begin to soften and absorb the flavored broth.

4. Stir in Greens

Add chopped turnip greens or collards. Simmer another 15–20 minutes, stirring occasionally. The greens will wilt and infuse the soup with an earthy aroma.

5. Add Cooked Beans

Once everything is tender, stir in the beans and cook an additional 10–15 minutes, allowing the flavors to meld.

6. Adjust Seasoning

Taste and season with salt to your liking. Remove the ham hock or pork piece, shred any meat, and return it to the pot if desired.

7. Serve Hot

Ladle into bowls and drizzle with a little good olive oil before serving. A slice of rustic bread on the side completes the meal.

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Variations, Tips, and Substitutions

Common Variations:

• Vegan Caldo Gallego: Omit pork and chorizo. Use vegetable broth, add smoked paprika for depth, and bulk it up with more greens or extra beans.

• With Cabbage: Some regions use cabbage instead of turnip greens.

• With Fava Beans: In some parts of Galicia, fava beans are used instead of white beans.

Ingredient Swaps:

• Turnip greens → collards, kale, or Swiss chard

• Spanish chorizo → smoked kielbasa or linguica

• Ham hock → bacon slab, smoked turkey leg, or skip for a lighter version

Cooking Tips:

• Don’t rush the simmering—slow cooking draws out the richness from the pork and chorizo.

• Let it rest: Caldo Gallego tastes even better the next day, once flavors have settled.

• Use low-sodium broth or water to avoid overpowering the natural ingredients.

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Serving Ideas & Occasions

Caldo Gallego is a meal in itself, but it shines even more with the right accompaniments:

• Rustic Galician bread or any crusty country loaf

• Spanish red wine (like Mencía or Rioja)

• A simple salad with vinegar dressing to cut through the richness

• For a heartier meal, serve with Spanish omelette (tortilla española) on the side

Best occasions for Caldo Gallego:

• Winter meals

• Sunday family dinners

• Cultural celebrations like Día de Galicia (July 25)

• Spanish heritage events

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Nutrition & Health Notes

Caldo Gallego offers a balanced nutritional profile, especially in its traditional form:

• Protein from beans, pork, and chorizo

• Iron, potassium, and vitamin C from greens and potatoes

• Fiber from legumes and vegetables

• Naturally gluten-free

To make it lighter:

• Use less chorizo or a leaner meat like turkey sausage

• Replace pork fat with olive oil

• Go vegetarian and use more beans for protein

This soup is warming, filling, and offers slow-burning energy — perfect for cold-weather nourishment.

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FAQ – Caldo Gallego

1. What are the best greens to use if I can’t find turnip greens?

Collard greens, kale, Swiss chard, or mustard greens are great substitutes. Look for dark, leafy greens that hold up well in soup.

2. Can I make Caldo Gallego ahead of time?

Yes. It stores well in the fridge for up to 4 days and tastes even better the next day. Reheat gently on the stove.

3. Can I freeze Caldo Gallego?

Absolutely. Let it cool fully, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

4. What type of chorizo should I use?

Use Spanish cooking chorizo (not cured/dry). It should be soft and meant for cooking—not the dry, sliceable kind.

5. Can I make it vegetarian or vegan?

Yes. Use vegetable broth, omit pork, and use smoked paprika or chipotle powder to recreate the smoky depth.

6. What makes this dish uniquely Galician?

The use of grelos (turnip greens), white beans, chorizo, and potatoes in a slow-simmered broth is deeply rooted in Galicia’s rural traditions and cold climate. It reflects the region’s Celtic influence and agricultural heritage.

7. Is Caldo Gallego spicy?

No. It’s not meant to be spicy. The chorizo adds mild heat and smokiness, but you can control this by using a mild chorizo or reducing the amount.

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