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Caldo Gallego

Serves 4 to 6 Soup meat, Soups

Caldo Gallego

Caldo Gallego is a comforting staple from the green, misty region of Galicia. Often served as a hearty first course, it is a dish so ingrained in local kitchens that recipes are rarely written down. It's a go-to meal for cooler days, when a warm bowl offers both sustenance and a taste of home.

This soup marries the smoky depth of ham hock with the earthy flavors of grelos and the creamy texture of white beans. Chorizo gallego adds a gentle spice that complements the stew's rustic heartiness. Each spoonful is a satisfying blend of textures, with soft potatoes and tender greens rounding out the experience.

Ingredients

  • 250 gdried white beans — soaked overnight
  • 1smoked ham hock or lacón
  • 150 gsalt pork — rinsed
  • 400 ggrelos or turnip tops — washed and chopped
  • 4potatoes — peeled and broken into chunks
  • 1chorizo gallego — sliced
  • 2 Lcold water
  • to tastecoarse salt

Method

  1. Begin by rinsing 250 g of dried white beans under cold water to remove any dirt or debris. Place them in a large bowl, cover with water, and let them soak overnight. This will ensure they cook evenly and become tender without splitting.
  2. In a large pot, add 2 L of cold water and submerge 1 smoked ham hock or lacón and 150 g of salt pork. Bring the water to a gentle simmer over medium heat, skimming off any foam that rises to the surface. This step will create a flavorful base for your soup.
  3. While the meats are simmering, peel and cut 4 potatoes into even-sized chunks, about 2 cm each. This ensures they cook at the same rate and maintain their shape in the soup. Set them aside.
  4. Add the soaked beans to the pot with the meats. Continue to simmer gently until the beans are tender and the meat is cooked through, which will be indicated by the meat pulling away from the bone easily. This typically takes about 1 to 1.5 hours.
  5. Slice 1 chorizo gallego into rounds about 1 cm thick. Add the chorizo to the pot along with the potatoes. The chorizo will infuse the broth with its smoky flavor, while the potatoes will absorb the flavors of the soup as they cook.
  6. Prepare 400 g of grelos or turnip tops by washing them thoroughly and cutting them into 5 cm pieces. Add them to the pot and continue to simmer until they are tender and vibrant green, which should take about 10 minutes.
  7. Taste the soup and adjust the seasoning with coarse salt to your preference. The soup should be well-balanced, with the salt enhancing the flavors of the meats and vegetables without overpowering them.
  8. Once everything is cooked to perfection, remove the ham hock or lacón from the pot, shred the meat, and return it to the soup, discarding the bone. Ladle the caldo gallego into bowls, ensuring each serving has a bit of everything. Serve hot, allowing the comforting flavors to warm you.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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