Warm up with a comforting bowl of Caldo Gallego, a traditional Galician soup packed with tender beans, hearty greens, chorizo, ham steak and bacon. A delicious, cozy, soup, perfect for a satisfying meal on any day!
There’s nothing quite like a warm bowl of Caldo Gallego to transport you to the heart of Galicia, Spain. This delicious soup is truly a celebration of simple, rustic ingredients that come together to create something truly special. The flavors are simple, but they come together in the most satisfying way. Absolutely, one of my favorite soups!
Jump to:
What is Caldo Gallego?
Caldo Gallego is a hearty, soul-warming soup from Galicia, Spain, loved for its simple yet bold flavors. With humble beginnings, it started as a rustic dish made from whatever was available like, beans, potatoes, and greens. Over time, ingredients like Spanish chorizo, pork, and ham were added, giving the soup its signature richness. Deeply rooted in Galician culture, Caldo Gallego is so cherished that festivals and competitions are held to celebrate the best versions. When Spanish immigrants brought the recipe to Latin America, it evolved, especially in Cuba and Puerto Rico, where regional ingredients added unique twists to the classic. Whether enjoyed as a standalone meal with crusty bread or as a cozy starter, this comforting soup is just perfect and continues to bring people together across generations.
Reasons We Love this Recipe
- Comforting: It’s delicious and comforting, perfect for any day, or whenever you’re craving something flavorful and cozy.
- Casual or Elegant: This is the kind of soup that is perfect no matter the occasion. Serve it as a starter for a nice dinner, or just grab a big bowl, curl up on the couch, and enjoy. It’s rustic yet elegant, and always delicious.
- Delicious: The combination of beans, leafy greens, and smoky meats is absolutely delicious!
- Simple: It’s simple to make with everyday ingredients but tastes like a soup you would order at a restaurant.
- Leftovers: This soup is even better the next day, when the flavors have had time to meld.
Ingredients
- Chorizo, Ham, and Bacon – These smoky, salty meats give the soup its deep, rich flavor.
- White Beans – Creamy and hearty, they soak up all the flavors in the broth while adding a great texture. Great northern or cannellini beans work beautifully here.
- Potatoes – They make the soup extra filling and help thicken the broth just a little, giving it that perfect comfort-food feel.
- Napa Cabbage and Kale – A mix of tender napa cabbage and hearty kale brings balance to the soup and earthy touch.
- Garlic and Onion – The foundation of any great soup!
- Chicken Stock – Creates a rich base for the soup. Use homemade or store-bought.
- Black Pepper and Salt – Simple but salt and pepper enhance all the other flavors in this hearty soup.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Meat Options: Smoky meats are best for this soup. The depth they add is incredible, so if you cannot find Spanish chorizo, use andouille sausage like I did here, smoked ham hocks, smoked turkey legs, kielbasa, or even pork ribs.
- Beans: White beans, like cannellini or great northern beans, are classic, but you can use navy beans or even chickpeas.
- Greens: If you cannot find kale or napa cabbage use white cabbage, turnip greens or collard greens.
- Thicker or Brothier: Traditionally this soup is brothy but for a thicker consistency, mash some of the beans before adding to the soup which will help thicken it.
Instructions
Step 1: Start by heating a large pot over medium heat. Toss in the bacon, ham, and chorizo, and let them cook for about 5 minutes until they release their flavors and begin to brown slightly.
Step 2: Add the chopped onion and garlic. Cook until the onions turns translucent, about 2 minutes.
Step 3: Add the smoked pork neck bones.
Step 4: Pour in the chicken stock, water, and a pinch of black pepper. Give it a stir, then bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 1 hour.
Step 5: After an hour, taste the soup and adjust with salt as needed. Add the potatoes and beans, and let everything cook for 20 minutes until the potatoes are tender.
Step 6: Add the beans, kale and cabbage.
Step 7: Cook for another 10 minutes. Your caldo gallego is now done! Enjoy!
Other Amazing Soup Ideas to Try
If you love a warm, comforting bowl of soup, here are a few more delicious recipes to add to your list!
- Sopa de Lentejas – A hearty and nutritious lentil soup packed with vegetables, seasonings, and chorizo or ham for extra flavor. It’s the perfect cozy meal for any time of year!
- Sopa de Salchichón – This Puerto Rican classic is made with salami-style sausage, potatoes, and a flavorful broth. It’s an easy, budget-friendly dish that delivers big, bold flavors.
- Sudado de Pollo – A comforting Colombian chicken stew simmered with potatoes, yuca, and spices in a rich, savory broth. It’s the kind of dish that warms you up from the inside out!
All these soups are delicious on their own or served with a side of arroz blanco (Puerto Rican white rice).
Expert Tips
- Simmer: The longer the soup simmers, the better the flavors develop. If you have time, let it cook low and slow for the best richest flavor.
- Don’t Overcook the Greens: Add the napa cabbage and kale at the end so they stay vibrant and don’t turn mushy.
- Taste Before Salting: Since the meats are naturally salty, wait until the soup has simmered before adding extra salt.
- Make It Ahead: This soup tastes even better the next day as the flavors meld together, perfect for meal prep!
- Mash Some Beans: If you want a slightly thicker consistency, mash a few beans with the back of a spoon before serving.
Recipe FAQs
Yes you can! Let it cool completely, then store it in an airtight container for up to 3 months. Note: The potatoes may change texture slightly when thawed.
White beans like great northern, cannellini, or navy beans. Any of these will work deliciously well.
Not at all! You can use just one or use white cabbage, turnip greens or collard greens, depending on what you have.
Use homemade stock, or add a ham bone while the soup simmers.
More Soups You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
📖 Recipe
Caldo Gallego
Ingredients
Smokey Meats
- 1 pound smoked ham steak cut into half inch cubes
- bacon half a pack (cut into inch slices)
- 1-2 smoked pork neck bone
- 1 smoked ham hock
- 1 pack andouille sausage or Spanish (hard) chorizo sliced
Other Ingredients
- 1 large onion coarsely chopped
- 8 cloves garlic minced
- 1 pound potatoes peeled and cubed
- 1 bunch napa cabbage rinsed and chopped into slices
- 1 bunch kale rinsed, stems discarded and coarsely chopped
- 8 cups chicken stock
- 4 cups water
- 1 can white cannellini or northern beans drained
- salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Toss in the bacon, ham, and sausage, chorizo (if using), and let them cook for about 5 minutes until they release their flavors and begin to brown slightly.
- Add the chopped onion and garlic. Cook until the onions turns translucent, about 2 minutes.
- Add the smoked pork neck bones, and ham hock (if using).
- Pour in the chicken stock, water, and a pinch of black pepper. Give it a stir, then bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 1 hour.
- After an hour, taste the soup and adjust with salt as needed. Add the potatoes and beans, and let everything cook for 20 minutes until the potatoes are tender.
- Add the beans, kale and cabbage.
- Cook for another 10 minutes. Your caldo gallego is now done! Enjoy!
Join the Discussion