Caldo verde (Portuguese, "green broth") is a popular soup in Portuguese cuisine.
The basic traditional ingredients for caldo verde are finely shredded couve-galega, or Portuguese cabbage, which is essentially a type of collard green), potatoes, olive oil, onion, and garlic. If couve-galega is not available, other leafy greens such as kale or mustard greens) can be substituted.
Some regional recipes favor slight variations, like turnip greens or added meat, such as ham hock, making it similar to Italian-American wedding soup. Traditionally, the soup is accompanied by slices of paio, chouriço or linguiça (boiled whole with the potatoes, then sliced and added to the finished soup when serving) and with Portuguese broa corn-bread or rye-bread for dipping. In Brazil, the soup is accompanied by Pão francês, similarly to virtually all kinds of soups.
In Portugal, caldo verde is typically consumed during events such as weddings, birthdays and popular celebrations. It is sometimes consumed before a main course or as a late supper. It is traditionally served in earthenware bowls called tigela.