This traditional Galician dish is hearty, inexpensive, and nourishing. Although the ingredients vary from one household to the next, this flavorful broth is most often prepared with collard greens, cabbage, turnips, potatoes, white beans, lard, and meat products such as chorizo, bacon, and ham.

The dish has humble origins and is mainly associated with Spanish farmers who lived off their own produce and served the dish in traditional earthen bowls known as cuncas. Caldo gallego is typically consumed in colder months because it is always served piping hot.

It is believed that the soup tastes even better when reheated the next day.