 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Caldo galego" – news ·newspapers ·books ·scholar ·JSTOR(January 2020) |
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| Alternative names | Caldo; Galician broth |
|---|---|
| Type | Soup |
| Place of origin |  Spain |
| Region or state |  Galicia |
| Created by | Traditional |
| Serving temperature | Hot |
| Main ingredients | Cabbage or other greens,potatoes,white beans, fattypork |
Caldo galego or simplycaldo (inGalician), also known ascaldo gallego (inSpanish), meaning literally "Galician broth", is a traditional soup dish fromGalicia.[1] It is essentially a regional derivative (with added beans and turnip greens) of the very similarcaldo verde, the traditional soup dish of neighbouringPortugal.
Ingredients includerepolo (cabbage),verzas (collard greens),grelos (rapini), ornavizas (sweetturnip greens); potatoes;white beans; andunto (lard). Additionally it can contain fatty pork,chorizo, ham, or bacon (compango).
It is served hot as a starter, often as part ofalmuerzo (lunch), and sometimes dinner. Traditionally it was usually served incuncas (earthen bowls).
Depending on the availability of seasonal ingredients there are several variations:
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| Jamón |
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