Not a soup at all: sliced dry Mallorcan bread soaked in a broth of cabbage, greens and garlic until the pan turns dense enough to eat with a fork.
Sopes mallorquines uses pa moreno, the island's dense unsalted brown bread, sliced thin and dried. The bread is layered into a pan with cabbage, chard, spring onion, garlic and whatever else the vegetable garden gave, then just enough broth is added for the bread to absorb all of it. The result is eaten with a fork rather than a spoon. It is peasant food from the interior, and Palma's cellers keep it on the winter carte alongside arròs brut.
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