Caldo Verde: Portugal's Famous Soup

Caldo verde is Portugal’s most famous soup: a simple, comforting bowl of potato broth with finely shredded kale, a drizzle of olive oil and a slice of smoky chouriço. It’s served everywhere, from family kitchens to festivals and late-night parties. Here’s what makes it special.

Quick answer: caldo verde (“green broth”) is made from potatoes, onion and thinly sliced couve galega (a dark green kale), finished with olive oil and a slice of chouriço. It comes from the Minho in northern Portugal. Order it as a starter almost anywhere, often with broa (cornbread).

How it’s made

• The base: potatoes and onion are boiled and puréed into a smooth broth.
• The greens: the kale is sliced into fine ribbons, often with a special machine sold at markets, and cooked briefly so it stays bright green.
• The finish: a swirl of olive oil and a slice of chouriço.

When it’s eaten

• As a starter at lunch and dinner, year-round.
• At festivals: it’s essential at Porto’s São João and Lisbon’s Santo António. See São João.
• At weddings and parties, often served late at night.

Vegetarian?

Ask for it “sem chouriço” (without sausage), though the broth may sometimes be made with meat stock. See Portugal for vegetarians.

Other Portuguese soups

• Sopa de legumes: vegetable soup, served everywhere.
• Açorda alentejana: bread soup with garlic, coriander and a poached egg.
• Sopa da pedra: “stone soup” with beans and meat, from Almeirim.

More: what to eat in Portugal and food tours in Portugal.

Prices and details change, so please double-check before you travel. Spotted something out of date? Tell us in the groups.