Portuguese caldo verde, which means green broth, is one of the simplest and most loved soups in Portugal. Potatoes are simmered and blended into a creamy base, then very thin ribbons of dark greens are cooked in it for just a few minutes, and slices of smoky chouriço sausage and good olive oil finish each bowl. It is humble, hearty and delicious.
Portugal's national soup
Caldo verde comes from the Minho region in northern Portugal but is now eaten all over the country. It is served at weddings, festivals and late-night parties, often in clay bowls with a slice of chouriço on top and a piece of cornbread called broa.
Cutting the greens thin
The secret of caldo verde is slicing the greens into very fine ribbons, almost like hair. Stack several leaves, roll them tightly like a cigar and slice as thinly as possible with a sharp knife. In Portuguese markets, vendors sell greens already shredded for the soup.
Which greens to use
In Portugal, the soup uses couve galega, a type of collard green. Collards are the closest substitute; lacinato or curly kale also work well.
Don't overcook the greens
The greens should cook for only a few minutes so they stay bright green and slightly chewy. Overcooked greens turn dull and lose their fresh flavor.
A creamy potato base
Blending the potatoes creates a smooth, creamy broth without any cream. Russet potatoes make the creamiest base; Yukon Golds add a buttery flavor.
Chouriço or linguiça
Portuguese chouriço and linguiça are smoky, garlicky pork sausages seasoned with paprika. Spanish chorizo is a good substitute. Browning the slices first adds flavor and color.
Good olive oil
A generous drizzle of fruity extra-virgin olive oil on each bowl is essential. It adds richness and flavor to the simple soup.
Vegetarian version
Skip the sausage and add smoked paprika to the potatoes. The soup is still satisfying with plenty of olive oil.
A budget-friendly soup
Potatoes, greens, onion and a little sausage make a big pot for very little money, which is why it has fed Portuguese families for generations.
Serving ideas
Serve with crusty bread or cornbread. For more potato and greens soups, try our sausage potato kale soup or Tuscan ribollita.
Storage
Store for 3 days in the fridge. The greens will darken slightly when reheated, but the flavor stays great.
A soup for celebrations
In Portugal, caldo verde is a fixture of the Saint John's festival in Porto and Saint Anthony's festival in Lisbon in June, when bowls of the soup are sold at street stands late into the night along with grilled sardines and music. It is also served at the end of weddings to give guests strength before going home.
A potato tip
Cook the potatoes until they are falling apart before blending, so the broth turns perfectly smooth and creamy.
Shredding greens fast
A sharp chef's knife and a tight roll of leaves are the keys to fine ribbons. A food processor slicing disk also works.
Garnish
Lay a slice of browned chouriço on top of each bowl, as in Portugal.
Using kale
If you use kale, choose lacinato for the most authentic texture. Curly kale also works, but slice it very finely so it softens in the short cooking time and does not feel tough in the creamy broth. Remove every thick stem first.
Frequently asked questions
What does caldo verde mean?
It means green broth in Portuguese.
Can I use spinach?
Spinach is too soft; collards or kale give the right texture.
Is caldo verde spicy?
No. The sausage adds smoky flavor, not much heat.
