Thick kale and potato soup with chourico, the defining comfort food of northern Portugal. The Braga version is denser and more pork-rich than the Lisbon preparation, made with finely shredded galega kale.

Caldo verde originated in the Minho region and is the soup most associated with northern Portuguese domestic cooking. The combination of galega kale (a tough, dark-leafed variety grown in the Minho), potato and chourico was codified as a restaurant dish in Braga in the 20th century but has been made in farmhouse kitchens for at least three centuries. The Braga preparation uses more olive oil, more chourico and less water than the Lisbon version, producing a soup closer to a stew. Caldo Entornado near the cathedral is the benchmark address for visitors.

Where to eat Caldo Verde in Braga

3 editor picks for Caldo Verde in Braga, ranked by editorial score. All Braga signature dishes · Caldo Verde across every city.

Book food experiences in Braga

See all 307 food experiences in Braga

Make it at home

Serves 650 minEasy

Ingredients

  • 800g floury potatoes, peeled and roughly chopped
  • 200g galega kale (or cavolo nero as substitute), ribs removed and very finely shredded
  • 200g chourico, sliced into thin coins
  • 2 litres water
  • 100ml extra virgin olive oil
  • 4 garlic cloves, peeled
  • Salt and black pepper

Method

  1. Bring potatoes, garlic and water to a boil in a large pot. Cook for 20 minutes until the potatoes are very soft.
  2. Remove the garlic and blend or pass through a mouli to a smooth, thick base. Return to the pot.
  3. Add the olive oil and season well. Bring back to a simmer.
  4. Stir in the shredded kale and chourico. Simmer 5 to 7 minutes until the kale is cooked but still bright green.
  5. Taste and adjust seasoning. Serve with broa cornbread and a drizzle of raw olive oil.

Editor tip. The kale must be sliced very finely, almost like chiffonade, or it stays tough. Use a very sharp knife and stack the leaves before cutting across the grain.

Common allergens: Gluten.