Spain’s soups are more than just gazpacho. In this episode of Poco A Poco, we travel through Spain’s regions, exploring how history, climate, and humble ingredients shaped beloved dishes—from Andalusia’s chilled gazpacho and Córdoba’s creamy salmorejo to Galicia’s hearty caldo gallego, Castilla y León’s garlicky sopa castellana, and Asturias’ legendary fabada. Discover the ancient roots, cultural traditions, and flavors that make Spanish soups symbols of comfort and identity.