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A humble spoon dish originating from inland Spain, prepared with day-old bread sautéed in lard or oil with sliced garlic, sweet paprika, and broth, commonly finished with pieces of cured ham and an egg set by the residual heat.

A classic dish of Galician cuisine prepared by slowly simmering dried white beans, potatoes, and leafy greens such as turnip tops, tender turnip greens, or collard greens, enriched with salted meats from the traditional pig slaughter and flavored with the distinctive touch of cured pork fat.

A rich, golden broth yielded by hours of simmering chickpeas, beef shank, hen, Iberian pork fat, bones, and vegetables, which is strained to cook thin noodles and served as the traditional first course of Madrid cuisine.

A rustic soup of Basque and Navarrese origin based on the slow simmering of generous amounts of chopped leeks alongside cracked potatoes to thicken the broth, to which carrots and desalted salt cod fillets are commonly added.

A historic and festive Catalan stew built around a hearty broth of assorted meats, butifarra sausages, and legumes, distinguished by a large spiced meatball known as a pilota and the subsequent serving of the soup with galets or traditional pasta.

A clear, fragrant poultry broth emblematic of Andalusian cuisine, served piping hot over a finely chopped garnish of hard-boiled egg, diced serrano ham and, often, thin noodles or rice, finished with a fresh sprig of spearmint.

An iconic spoon dish of Spanish coastal towns, built on a rich fumet or concentrated stock of rockfish, conger eel, or monkfish, combined with a sofrito enriched with sweet paprika, tomato, toasted bread, molluscs, and prawn or shrimp tails.

A unique Mallorcan dish with a dense, almost dry texture, cooked in an earthenware dish with layers of very thinly sliced dark rustic bread that soak up the aromatic broth and winter garden vegetables, such as cabbage, Swiss chard, cauliflower, and artichokes.

A traditional stew from the Huerta de Murcia and southeastern Spain that brings together chickpeas, beans, and seasonal vegetables such as green beans and pumpkin with a paprika and mint sofrito, distinguished by the sweet contrast of Ercolini pears cooked whole in the broth.

An archetypal hearty stew from Asturias, made by gently simmering chopped fresh collard greens, tender Asturian white beans, and potatoes alongside a smoked compango of morcilla, chorizo, and lacón, yielding a thick and aromatic broth.