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Caldo Gallego (Garbanzo and Spinach Soup)

November 3, 2010

A hearty Spanish soup to enjoy either as a main course or soup course with lots of flavor similar to our typical American chili.  Spice it up with some crushed red pepper if you like it “hot” . I usually cannot find the dry garbanzo beans but definitely worth the extra time if you do find them, just remember to soak them the night before.  I also love this soup when I have a “Tapa” night, but served in small ramekins.


Caldo Gallego (Garbanzo and Spinach Soup)


  • 2 Cans Garbanzo Beans (14.5 oz.) (Chick Peas)
  • 2 Onions
  • 1 Clove
  • 1 Carrot (peeled and cut in 3-4 pieces)
  • 1 Bay Leaf
  • 1 1//2 Fresh Spinach (more if you like)
  • 1/2 C. Olive Oil
  • 2 Cloves Garlic (chopped)
  • 1/2 t. Sweet Spanish Paprika
  • 1 Can Diced Tomatoes (14.5 oz.) (or 2-3 Fresh Tomatoes, peeled and diced)
  • Add the spinach and stir in just prior to serving
  • 2 Eggs (Optional-for Garnish)
  • Crushed Red Pepper (Optional)
  • Salt
  • Freshly Ground Pepper


  1. Saute the onion, garlic and shredded carrot until tender
  2. Drain and rinse the garbanzo beans
  3. Add the bay leaf, clove and garbanzos to the onion saute and add 2 qts. water
  4. Bring to a boil and simmer about 1 hour
  5. Add the tomatoes to the beans and the paprika and season with salt and pepper (and Optional Crushed Red Pepper)
  6. Let simmer an additional 15-20 minutes
  7. Check for seasoning and add more if necessary
  8. Optional/while beans are cooking; boil the eggs, set aside to cool; peel and chop eggs and set in a bowl to pass*
  9. Ladle soup into warmed soup bowls

*If serving as a “Tapa” mix the eggs into the soup mixture before putting in ramekins

*If serving as a “Tapa” mix the eggs into the soup mixture before putting in ramekins

(Serves 6 Soup Courses or 12 “Tapa” Servings)

Adapted from

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