When the weather turns chilly, nothing beats a bowl of Caldo Gallego. This traditional Galician soup from Spain is rich, warming, and deeply comforting, perfect for cozying up with on a cold day. The combination of greens, potatoes, and chorizo creates a hearty meal that’s both satisfying and full of flavor.
The foundation of Caldo Gallego is its simple yet flavorful ingredients. At its core, this soup consists of turnip greens or collard greens, which give it a signature earthy flavor. These greens are simmered in a flavorful broth made from pork (often in the form of chorizo or ham), which infuses the soup with smoky, savory richness.
Potatoes are added to give the soup body and creaminess, absorbing the delicious flavors of the broth as they cook. The chorizo, typically sliced into rounds, adds both spice and heartiness to the dish, making it filling and satisfying. The result is a soup that’s not only comforting but also deeply nourishing, bringing the essence of traditional Spanish home cooking to your table.
While Caldo Gallego is traditionally made with pork, it can easily be adapted to suit other dietary preferences. For a lighter version, you can use vegetable broth and skip the chorizo, while still maintaining the soul-satisfying qualities of the dish.
This soup is often enjoyed as a main course, served alongside crusty bread to soak up every last drop of broth. It’s a dish that brings people together, perfect for family meals or sharing with friends. With its rich flavors and wholesome ingredients, Caldo Gallego embodies the spirit of Galicia – warm, hearty, and deeply satisfying.
Whether you’re craving a comforting meal on a cold evening or want to explore the flavors of Spain, Caldo Gallego offers a taste of tradition that will keep you coming back for more.
Ingredients
- 1 lb dry white beans
- 1 lb smoked ham hock
- 1 lb chorizo
- 1 lb potatoes peeled and diced
- 1 onion large, chopped
- 4 cloves garlic minced
- 2 bunches collard greens stems removed and leaves thinly sliced
- salt to taste
- Pepper to taste
Instructions
- Rinse the white beans and soak them in water overnight.
- In a large pot, combine the soaked beans, ham hock, chorizo, onion, and garlic.
- Cover with water and bring to a boil. Reduce heat and simmer for 1 hour or until the beans are tender.
- Remove the ham hock and chorizo from the pot and set aside. Remove any excess fat from the ham hock and dice the meat.
- Return the diced ham hock to the pot and add the potatoes. Simmer for another 30 minutes or until the potatoes are tender.
- Meanwhile, slice the chorizo into bite-sized pieces.
- Add the collard greens and sliced chorizo to the pot. Simmer for an additional 15 minutes until the greens are wilted and tender.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Yum! Simple. I just buy the ingredients and like, boom, dinner is done!
Totally! I love how quick and easy it is! Makes meal prep a breeze. 😊
I think the soak overnight is a must. I skipped it once and my beans were basically rocks. With the soak, though, it’s a total winner. Love this dish.
This tastes like something my grandma would make. I love the smoky ham + greens combo. Only change I made was adding a splash of vinegar at the end for brightness.
I mean, it’s ok but where’s all the spices? Kinda bland to me. I added some cayenne but still… 🤷♀️
This was amazing! So flavorful and filling. My family loved it!
Excelent! So good I had to make a second batch! My kids loved it too.
This is the best Caldo Gallego recipe I’ve ever tried! So flavorful and hearty, perfect for cold days. Thanks for sharing!
I don’t get the soaking part. I usually just boil beans and they’re fine. But I tried soaking once and… yeah, it helped. Tasty soup!
I just throw everything in a pot and hope, lol. This one seems like it would actually work though. 5 stars just for the method.
Right?? I usually wing soups too 😂 but this layout actually makes sense—soak beans, build flavor with ham/chorizo, then add potatoes and greens at the right times. Gonna try it.
Kinda bland for me… maybe I under-salted? Also I used regular kielbasa instead of chorizo and it wasn’t the same. Recipe’s fine, just needs the right ingredients.
I agree—this can taste kinda flat if the salt isn’t dialed in. I usually wait to season until the end and keep adding a pinch until it pops.
Did you maybe not simmer long enough? My beans take way closer to 2 hours total before they’re creamy. Also chorizo vs kielbasa is a huge difference flavor-wise.
Hmm… I didn’t soak my beans overnight (oops) and they were still crunchy at the end. So yeah, follow the soaking step lol.
Way too much meat for my liking. I’m doing a plant-based diet now, so I’ll have to tweak it a lot. But I guess it looks yummy!
It’s fine, I guess. Just another soup. Not a big deal really.
Not gonna lie, the ingredients list is a lot. I almost forgot to slice the chorizo at the end—thankfully it still worked because I cooked it in too early for like 5 minutes.
Not sure about the chorizo timing—adding it after the ham hock step felt a little odd to me. Also my collards turned kind of stringy because I sliced them too thick. Flavor was still good, just texture issues.
I get what you mean about the timing—chorizo can get kind of weird if it’s in too long. But for me, adding it with the beans works only if it’s mild and I keep the simmer gentle. What kind of chorizo did you use?
This recipe is AMAZING! It tastes just like my grandma used to make. Five stars from me!
Looks good!
Tastes like something I’d get at a Spanish place. Only tweak I’d suggest: start checking the beans earlier than 1 hour if your pot runs hot. Mine were close at about 55 minutes.
I don’t know… I tried it but it didn’t taste right to me. Too much meat maybe? 🤷♂️
I totally get what you mean! It can be a bit heavy with all that meat. Maybe try cutting down on the chorizo next time?
So good! My grandma used to make this and it reminds me of home. Will make it again for sure! ❤️
Looks so delicious! Can you make it in a slow cooker? I’m not a fan of boiling things haha.
I’m just confused by the instructions. Like, do I really need to remove fat from the ham? Seems too much work for a soup.
This is too complicated. Why do I have to soak beans overnight? No time for that.
Pretty good, but my beans took forever to get tender. I might’ve had old beans. Also I accidentally minced way more garlic than needed… it was still tasty though.
Made this last night—so hearty and comforting. The collards get perfectly tender, and the smoked ham hock flavor really comes through. I might add a little smoked paprika next time, but overall 10/10.
I’m glad it worked for you. I tried it once and my beans were still hard at the 1 hour mark—ended up cooking way longer. Also I used smoked paprika and it kinda overpowered the ham hock, but maybe I went too heavy.
Yes!! Caldo Gallego is the coziest. I always end up going back for one more bowl 😂 Smoked paprika sounds perfect—did you add it to the simmer or at the end?
Never tried collard greens before! They were surprisingly good!
Good recipe, but how do ya remove fat from pork? I just left it in. Didn’t know!
I followed it pretty closely, but my potatoes didn’t get tender at the 30-minute mark. Maybe I cut them too big? Still good though—next time I’ll dice smaller.
Yeah, that sounds like it—potatoes can totally stall if they’re cut chunky. I’ve done this where 30 minutes was enough only when they were pretty small dice. Next time try 1/2-inch cubes and keep them covered with liquid.
30 minutes for potatoes seems kinda quick to me 😅 Maybe because the beans took an hour and the pot was already boiling down? I usually throw the potatoes in earlier or cook longer than the instructions say. Still glad it tasted good though!
I followed it pretty closely, but I soaked the beans only about 6 hours. Still came out decent—just needed a bit longer simmer time. Really hearty!
Caldo Gallego? I never heard of it. Sounds fancy but isn’t it just bean soup? 😄
It’s definitely more than just bean soup! The flavors from the smoked meats and collard greens make it special. You should give it a try! 😊
Not sure about the ratio—4 pounds of meat/beans total plus all the veg feels super heavy. But if you’re feeding a crowd, I guess it’s right on.
Caldo Gallego = happiness in a bowl! But I used spinach instead of collard greens and it was fine too. 😋
This is comfort food at its finest. The smoked ham hock flavor really comes through, and the collards make it so hearty. Mine needed a touch more salt at the end, but otherwise perfect.
I didn’t have collard greens so I used spinach. It was good but way less hearty. Still, the bean base tasted legit.
This recipe is a classic! I’ve been making it for years. Perfect for chilly nights.
Just a question, can I use any beans instead of white beans? I only have black ones.
You can use black beans, but they will change the flavor a bit. Just adjust the seasonings to match!
Not sure about the order—adding chorizo after simmering a whole hour feels off to me. I tried it like that once and the texture was a little weird. Maybe next time I’ll brown it first.
I followed it pretty closely, but mine took longer than 1 hour for the beans. Once they finally got tender though, it tasted amazing.
Made this last night and it was seriously cozy. The smoked ham hock flavor really comes through, and the collards make it feel super hearty. I used a little extra garlic—no regrets.
1 lb chorizo??? That seems like overkill. Also I thought caldo gallego is usually kale not collard greens—either way it was pretty good, just heavy.
This tastes like pure comfort. The smoked ham hock flavor really comes through, and the collards were perfectly tender. I didn’t even need much extra salt.
Sounds good, but I’m skeptical about only simmering beans 1 hour—dry beans can take way longer. Also 1 lb each of ham hock and chorizo seems kinda heavy… but if it tastes like you say, I guess I’ll try it. 😅
Yes!! Caldo Gallego is the ultimate comfort food. The ham hock + chorizo combo is doing the most (in the best way). I always keep simmering until the beans are totally creamy—glad yours turned out perfect with tender collards!
Made this last night—so comforting. The combo of ham hock + chorizo is honestly unbeatable. I added a splash of vinegar at the end and it really brightened everything.
Not bad, but I think it needs more spices. I added some cayenne and it was better.
I totally agree! A bit more spice really brings it to life. Cayenne is a great choice! 🌶️
Too salty for me even after I went easy on the salt. Next time I’ll taste before adding anything and maybe use less chorizo.
5 stars! I added some hot sauce for an extra kick. Yum!
Bruh this is my new winter thing. I added a little extra garlic and it was so good. Caldo Gallego foreverrr.
Yesss caldo gallego is the best winter comfort food. Extra garlic is always the move 😄
The ingredient list is spot on, but I’d recommend using a smaller amount of salt. Between the ham hock and chorizo it gets salty fast if you’re not careful.
Yum! Super filling and hearty! Even my kids ate it without complaining. 😋
Collards in a stew is weird to me but I tried anyway. It was actually really good. The smoked meat flavor plus greens is a good combo.
Honestly I was on the fence too—collards always feel like a side to me. But your comment makes me wanna try it this weekend. The smoked ham + greens combo is such a good idea.
This tastes like my abuela’s food (minus the part where I don’t have her patience 😅). I used dried chorizo and it worked well.
The steps are super clear—especially removing the fat and dicing the ham. That part made a difference in texture. Great recipe!
I don’t get the hype. My grandma made a stew with beans and it was better.
Maybe your grandma’s stew is just better because it’s nostalgic. This one’s pretty solid too!
Yum! I love chorizo! But aren’t there supposed to be potatoes in this? I didn’t see them in the boil step. Confusing.
Meh. Beans took forever and the pot smelled nice but the flavor was just kinda there. Maybe I should’ve used more garlic?
Not gonna lie, 1 hour for beans felt optimistic. After 1 hour they were still kinda firm, so I had to keep going another 30 minutes. Otherwise tasty!
Yeah, 1 hour can be optimistic depending on the bean. I usually do 1.5–2 hours simmer after soaking, and I check firmness before adding potatoes. Glad it still came out tasty!
Hmm mine were mush after 45 mins (maybe I used fresh beans?) so 1.5 hours seems long 😅 But if you got the texture right, that’s what matters. Did you soak overnight like the recipe says?
This is the best caldo gallego recipe! So comforting and delicious. My family loved it!
Looks good and all, but why so much meat? Can’t you just use veggies? Seems a bit heavy.
I totally agree! This caldo gallego is a family favorite at our house too. It warms you right up!
Wow, this dish is legit. I’ll be making it regularly now. Full tummy happiness!
I dunno, my beans didn’t cook well. Maybe I soaked them wrong? Seems like too much work for soup.
Sounds great but I’m skeptical about adding the chorizo late. Won’t it get greasy? Mine did separate a bit.
It’s okay, but why not just use regular sausage? Chorizo is too spicy for me.