Reviewed: Dec. 20, 2009

The flavor was good, but I noticed the leftovers were extremely greasy, even after skimming the fat from the broth, so we could only eat this the day I made it.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 22, 2009

I've now made this soup several times and it is one of my husband's new favourites...with good reason. It is substantial enough to have as a meal served with some crusty bread. I add a few drops of liquid smoke to it and it's a nice complement. Thanks for sharing this great recipe!

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HECHICERA

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 15, 2008

We loved this soup! I used fresh spinach instead of frozen. The chorizo I used was so spicy it gave the whole pot of soup a kick. I will definately make it again.

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Amanda

Cooking Level: Expert

Home Town: Swanton, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 20, 2008

This an insult to any Spaniards...considering I myself am Gallego. This soup come from Galicia which is a region of Spain right next to Portugal. Kale is the staple here not spinach. I suggest finding an authentic recipe. But I did make this to taste it and it is very good....it's just NOT caldo gallego by any means.

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WarCrimes

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Reviewed: Nov. 18, 2007

I was really excited about trying this recipe, but must say I was disappointed. I didn't like it and neither did my husband. It was "edible" but I will not make it again.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Aug. 20, 2007

This was lacking something but it was certainly due to the fact that I omitted the ham because it was the only ingredient I didn't have on hand. So, I added some sazon, which fixed it right up and it tasted delicious! Great taste for very little effort and time.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 3, 2007

This is a recipe that has been in my family for years. Although it isn't actually from Puerto Rico but from Spain (Galicia, Spain to be exact, hence the name Caldo GALLEGO), the recipe is extremely accurate and very delicious.

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Angie V.

Cooking Level: Beginning

Living In: Newark, New Jersey, USA

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Reviewed: Oct. 22, 2006

This was surprisingly tasty. I had some chorizo and some fresh spinach that I needed to use up and searched for recipes using those two ingredients. Thankfully, I decided on this one. I thought at first it would be just blah, but it was actually very good. It wasn't very pretty the day after since the potatoes kind of fell apart, but it still tasted great. Thanks for a great recipe!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Jan. 14, 2006

Very easy to make and exceptionally flavorful. I used a turkey brat in place of the sausage and I had some seasoned pork roast leftovers I added. My husband is a very fussy soup eater and he took seconds. I definitely will make this again.

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