Soup is one of the first foods man ate when he learned to control fire. In clay or iron pots suspended over flames, primitive people cooked whatever they'd found that day: tubers, vegetables, refuse or the bones of a hunted animal would be used to make a broth, to which flour or bits of bread were added to create the day's meal. Over time the pot was enriched with products from other cultures that were grown in the family garden, or brought over from the new world. Thus appeared tasty stews, of which each Spanish region has its own version.

Recipes for soup are as varied as the imagination of the cooks preparing them. Their advantages are myriad because they are a tasty first dish that suits everything from big appetites to delicate tummies. There are three basic ways to make soup: from meat, vegetables or fish. In all three cases, the method is similar and simple.

Meat broth is made from bones, either beef or fowl, plus leeks, carrots, celery or whatever other vegetables you want, plus a bit of rock salt and some pepper. Once washed and diced, the ingredients are placed in a pot with cold water, then slowly heated so the vegetables release their flavor into the water. During this process foam will form on the surface of the water. Remove it on order to obtain clean broth. Meat broth should be cooked for more than an hour so that the flavor will be concentrated. Then it is time to strain the broth and, if it is cloudly, clear it up. The latter is done by adding eggwhites that have been slightly beaten, a few sprigs of tarragon or tomato skins. As the caldo is heated again slowly, the eggwhites congeal and slowly rise to the surface, taking all impurities with them. All you have to do is strain the liquid again. It can be eaten as bouillon, in a cup with bit of truffle, chunks of ham or fried bread. This same broth can also be the basis for many kinds of with pasta or rice, to which we can add small meatballs, chopped boiled egg, chicen, ham or beef to make a soup that is more hearty. The very popular French onion soup is made with onions cut julienne-style (in long strips) and browned in butter or oil before being added to a good beef broth. As a garnish it features slices of baguette bread covered with melted cheese.

Vegetable broth is made like that of meat but contains only diced vegetables, water and seasoning, and its cooking time is shorter. The broth thus obtained is full of vitamins and its flavor is mild. The broth is used to make soup and creamed vegetable dishes. The ingredients used as garnishes should be cut in small pieces, and they should be added to the broth just long enough to soften them. Vegetable soups are good with grated cheese, butter or fried bread. The most popular versions are julienne-style and Italian minestrone.

Fish broth is the fastest to make and the cheapest. All you need are fish heads and bones, shellfish heads or a handful of morralla, that mix of rock fish that are too small to be sold individually, a few vegetables, a pinch of pepper and salt, all boiled in water for 20 minutes. Don't cook it longer because the fish bones can give the broth an unpleasant flavor. Once the broth is strained, add ingredients like rice, molusks, chunks of ham, hardboiled egg, diced fish or shrimp and always mixed sautee of garlic, paprika and oil. You can add hot spice, too, but this is a question of taste.