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Receta de Caldo Gallego - Galician Soup Recipe

La Tienda Kitchens

  • 4 hours 30 minutes
  • 6 servings
Galician Soup Recipe
Galicians in the north of Spain have relied on this delicious, fortifying stew to fight off the winter chill. Simple, yet satisfying, smoky chorizo sausage and jamón add depth of flavor to this classic dish, featuring greens and white beans.
Rated 4.5 Stars


  • 1 1/2 cups dried white beans
  • 8 1/2cups water, chicken or vegetable stock
  • Salt and pepper
  • 1medium yellow onion, cut in ¼” slices
  • 2cooking chorizos, cut into pieces
  • 1ham bone, or smoked ham hock
  • 1/4lb of guanciale, smoked pork belly or pancetta, cubed
  • 2tsp sweet smoked paprika
  • 2fresh bay leaves
  • 1tsp fresh thyme or ¼ tsp dried
  • 1tbsp olive oil
  • 1generous lb waxy potatoes, peeled and diced
  • 1generous lb turnip tops, alternatively kale, Swiss chard or savoy cabbage, rinsed and coarsely chopped
  • Olla de Hierra (Traditional Stew Pot) or 2-quart heavy bottom pot
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Cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight. 


Next day, drain the beans. In an olla de hierra or 2-quart heavy bottom pot add the olive oil, onions and chorizo; cook over medium heat until onions soften and chorizo starts to brown, about 10 minutes. Add the beans, ham bone, guanciale and the liquid. Bring to a boil. Then reduce heat. Season with salt, pepper, paprika, bay leaves and thyme and simmer on moderately low heat, covered, for about 1 hour, or until the beans are just tender.  


Remove the ham bone and add the potatoes and vegetables. Continue cooking for another 30 minutes.  

Serve the soup in earthenware bowls with crusty bread and a bright, citrusy Albariño wine. 

Nutrition Facts

Calories 1634; Total Fat 88.2 gr (113%); Saturated Fat 33 gr (165%); Cholesterol 358 mg (119%); Sodium 2001 mg (87%); Total Carbohydrates 66.2 gr (24%); Fiber 12.2 gr (44%); Sugars 2 gr; Protein 130.9 gr; Vitamin D 0%; Calcium 25%; Iron 104%; Potassium 37%.

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Reviews (9)

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February 2021

Rated 5 Stars

My mom used manteca añeja, which is what they called unto in Galicia, and is what gives the special flavor to the caldo gallego o pote. Grelos is the greens used, but I use collar greens here which is very similar, if not the same. For the unto, since we buy whole serrano hams, I cut the fat of the ham and let it age in the refrigerator for 3 or 4 months until it has de añejo flavor.

February 2018

Rated 5 Stars

Made this tonight. Used regular cabbage and it worked fine. Used new potatoes - also OK Yummy

February 2018

Rated 5 Stars

Sencillo y gustoso....”unto” untar verbo ...untar con aceite virgen o mantequilla o sherry de Jerez o aceitunas picada fina

October 2017

Rated 5 Stars

My favorite, which I fix every fall to get me through the winter and beyond. I just asked a friend in Spain and "unto" is animal fat or commonly know as lard. I use kale as the greens and it's fabulous if I must say so myself,

March 2017

Rated 4 Stars

I grew up eating Caldo Gallego, as my father was from a hamlet outside of Lugo. My mother, who was Puerto Rican, learned to make it from him. Both of them would make it relatively often and I always loved it. I now make it on my own, often adding my own touches (different greens and occasionally different meats). Good Spanish chorizo is a must, however.

March 2017

Rated 4 Stars

My mother made this all the time. It was a staple in our house especially in the winter. She used broccoli rabe for the greens because it was so much more readily available. I've made it couple of times successfully using pork belly. I would really like to use "unto" but don't know what that translates into in English and I can't seem to find it. I just remember what it looks like but have no idea what it actually is.

October 2015

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.

January 2015

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.

June 2011

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!

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