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. 😊
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!
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!
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 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 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.
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! 🌶️
5 stars! I added some hot sauce for an extra kick. Yum!
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. 😋
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.
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.
Super easy to make, loved it! Just make sure to soak the beans overnight, or it’ll take forever to cook. 🕒
Glad you loved it! Soaking the beans really does make a huge difference. 🌟
I’m not really into collard greens, what can I swap them with? Can I just use spinach instead?
You can definitely use spinach instead! Just keep in mind that it cooks way faster than collard greens, so add it towards the end of cooking.
I tried to skip soaking the beans (bad idea). They stayed hard even after a long simmer, so I had to start over. Don’t be me—soak overnight if you want this to work.
Beans took closer to 1.5 hours for me, and I ended up adding more water. Still delicious though—kinda like comfort food from a rainy day.
I think this recipe is a bit too complicated. Can I just use canned beans instead of soaking them overnight?
Yummy! This dish is bomb!! Love the chorizo and collard greens together! 😋
Never heard of Caldo Gallego before, but it looked good and it was! My family loved it!
This was the best caldo gallego I’ve ever had! So hearty and flavorful. Definitely a keeper! 😍
This came out so hearty. The ham hock + chorizo combo is absolutely key—smelled amazing while it simmered. I used a little extra garlic and it was perfect.
My grandma used to make this, but she would use different meats. Looks good but not the same! Still gonna try it out.
I made this for my book club, and they all wanted the recipe. Total hit!
I followed it exactly, but my beans took way longer than 1 hour to get tender. Could be my stove or the bean age. Once they finally softened though, it was worth it—very rich and filling.
I followed the steps but my beans took longer than 1 hour to get tender. Still turned out great though—nice hearty texture and the collards were perfect.
Delicious! Perfect for a chilly day. Will definitely make again.
Flavor is legit, but next time I’ll use less salt. Smoked ham hock and chorizo are already salty, so “to taste” took me a while.
Totally agree—smoked ham hock + chorizo can be *way* saltier than people expect. Next time I might start with less and only add at the very end after tasting.
Wait, I thought “to taste” is just add salt in the beginning? 😅 I used the full salt and it was kinda salty too. Good call on going lighter next time.
Not sure if I did something wrong, but my beans never got fully tender. I think maybe my soak was too short? The flavor was still nice.
5/5! Great recipe! My kids loved it, even the collards! Who knew they’d eat greens?!
I don’t get it—too many steps. Beans, ham, chorizo, greens, potatoes… sounds like a lot. I usually just throw everything in and hope for the best, lol.
Yeah, I don’t think this is real Spanish food. It’s too heavy on the meats, even for me.
This recipe is amazing! Just like my abuela used to make. So hearty and flavorful. Definitely a 5 star!
I’m a little nervous about soaking beans overnight, but I followed the steps and they were tender in the time listed. Potatoes held up nicely too.
I love caldo anything, but this felt heavy on meat for me. Chorizo + ham hock is definitely delicious though—just rich.
Totally get you—this one is *meaty* for sure. I usually cut back a bit on the chorizo (or use mild) so the beans and collards can shine more.
Wait… heavy on meat? That’s the whole point of caldo gallego lol. If you want lighter, just skip the ham hock and use bacon bits instead. Same vibe, different weight.
I mixed up the cooking times and it turned out mushy. Not sure if I’d try again… 🤷♂️
Beans? ham? chorizo? Sounds like a heart attack but in a good way 😅
Meh… I thought it would be better. The collard greens don’t work well with the chorizo.
I tried this recipe and somehow my beans didn’t cook right, maybe I didn’t soak them long enough… still edible tho.
Made this for my family and it was a total comfort bomb. The ham hock flavor really comes through, and the collards at the end are perfect. 10/10 will cook again.
My abuela would be proud—this tastes like a real weekend staple. The collard greens at the end really bring it home.
I tried a similar caldo, but my beans took way longer than an hour… like, closer to 2. Not saying yours is wrong—just wondering if your beans soak enough. Still, collard greens at the end makes sense.
Yes! That end step with the collards is everything—sounds just like something my family would call “proper” cooking. I love the smoky ham + chorizo combo too.
Way too much garlic for my taste. Like I’m not saying it ruined it, but it overpowered the ham and beans a bit.
Caldo? More like ‘I’m too lazy to cook’ soup. 😂 Just kidding, it was okay.