|Alternative names||Caldo; Galician broth|
|Place of origin||Galicia (Spain)|
|Main ingredients||Cabbage or other greens, potatoes, white beans, fatty pork|
|Cookbook: Caldo galego Media: Caldo galego|
Ingredients include repolo (cabbage), verzas (collard greens), grelos, or navizas (sweet turnip greens); potatoes; white beans; and unto (lard). Additionally it can contain fatty pork, chorizo, ham, or bacon (compango).
It is served hot as a starter, often as part of xantar (lunch), and sometimes dinner. Traditionally it was usually served in cuncas (earthen bowls).
Depending on the availability of seasonal ingredients there are several variations:
- Caldo branco includes chickpeas and beans.
- Caldo chirlo or vigueiro
- Caldo de castañas uses chestnuts