Caldo Gallego

Caldo Gallego


Caldo Gallego is a traditional Spanish soup, made with a variety of different meats and vegetables. It is a filling and hearty soup, perfect for a winter’s day.


– 1kg of white beans
– 1 ham bone
– 500g of chorizo
– 500g of bacon
– 1 onion
– 2 garlic cloves
– 1 leek
– 1 head of cabbage
– 2 carrots
– 2 turnips
– 1 parsley
– 1 bay leaf
– 1 teaspoon of paprika
– 1 teaspoon of chili powder
– 1 tablespoon of olive oil
– 1 litre of water
– Salt and pepper


1. Soak the beans overnight in cold water.

2. In a large pot, add the ham bone, chorizo, bacon, onion, garlic, leek, cabbage, carrots, turnips, parsley, bay leaf, paprika, chili powder, and olive oil.

3. Add the soaked beans and water to the pot.

4. Bring the soup to a boil, then reduce the heat and simmer for 2-3 hours.

5. Season with salt and pepper to taste.

Potential changes & improvements

– You can add more or less water, depending on how thick or thin you like your soup.

– If you don’t like spicy food, you can omit the chili powder.

– You can add other vegetables, such as potatoes, celery, or kale.

What other food it works well with

– Caldo Gallego goes well with a piece of crusty bread.

– You can also top it with a fried egg.

Common Mistakes

– Not soaking the beans overnight. This will result in the beans taking much longer to cook.

– Adding too much water. This will make the soup very watery and not as flavourful.

Nutritional Information

– This soup is high in protein and fibre.

– It is also a good source of vitamins and minerals.


– This soup contains gluten, from the bacon and chorizo.

– It also contains dairy, from the bacon.

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