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Spanish Corn & Potato Soup | Caldo de Millo Recipe

Course Main Course, Soup
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1/2 onion
  • 3 cloves garlic
  • 1/2 red bell pepper
  • 2 medium sized potatoes
  • 2 corn on the cob
  • 1 large tomato
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/2 tsp cumin powder 1.25 grams
  • 5 cups vegetable broth 1200 ml
  • 1/4 tsp saffron threads .17 grams
  • 2 tbsp freshly chopped parsley 7.60 grams
  • 1/4 ounce fresh cilantro 5 grams
  • 2 eggs
  • sea salt & black pepper


  1. Finely dice 1/2 onion, finely mince 3 cloves garlic, roughly dice 1/2 red bell pepper, cut 2 medium sized potatoes into small 1/2 inch (1.25 cm) pieces, remove the kernels from 2 corn on the cobs and finely grate 1 large tomato

  2. Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & diced bell pepper, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix, 30 seconds later add in the grated tomato and simmer

  3. After 1 to 2 minutes and the grated tomato has thickend up, add in the pieces of potato, the corn kernels, 1/2 teaspoon (1.30 grams) sweet smoked paprika, 1/2 teaspoon (1.25 grams) cumin powder and season with sea salt & black pepper, gently mix together until well combined, then add in 5 cups (1200 ml) vegetable broth, 1/4 teaspoon (.17 grams) saffron threads, 2 tablespoons (7.60 grams) freshly chopped parsley and a 1/4 ounce (5 grams) fresh cilantro, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

  4. About 20 to 25 minutes later remove the lid from the pan, the potatoes should be perfectly cooked, just pierce them with a toothpick, if it easily goes in, they are done, for the final step crack in 2 eggs into the stock pot, place the lid back on the pan and go for another 3 minutes, then remove the pan from the heat, transfer the soup into shallow bowls, top off with the poached eggs and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this recipe