Caldo Gallego

Preparation info

  • About


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ pound dried chick-peas
  • ¼ pound lean salt pork, diced
  • ¼ cup diced cooked smoked ham
  • ¼ pound chorizos (Spanish sausages), sliced
  • 2 tomatoes, peeled and chopped
  • 2 garlic cloves, finely minced
  • 1 ham bone
  • 2 quarts water
  • teaspoons cuminseeds, crushed Salt and freshly ground black pepper
  • 4 small potatoes, peeled and diced
  • ½ pound dandelion greens, spinach or romaine lettuce, washed and cut into large pieces


    1. Cover the chick-peas with water, bring to a boil, drain, and discard the water.

    2. Sauté the salt pork until lightly browned. Add the ham and sausages and cook until all the meats are lightly browned.

    3. Put the chick-peas, tomatoes, garlic, ham bone, water, cuminseeds, and salt and pepper to taste in a large kettle. Add the browned meats. Cover, bring to a boil, and simmer for about two and one-half hours, until chick-peas are tender.

    4. Add the potatoes and cook for twenty-five minutes. Add the greens and cook for five minutes longer. Remove the ham bone. Season soup with salt and pepper.