Sopa de Pastor

What it really is

A traditional Andorran shepherd’s soup, included in the country’s recipe collection.

Sopa de pastor is a traditional Andorran hot soup, often associated with winter. A simple version uses water or vegetable broth, dry rye bread, oil and optional herbs such as thyme, rosemary, mint or oregano. A little bread is crumbled into the liquid and infused with herbs; the remaining bread is cut into pieces, fried and added at the end.

The recipe depends on keeping some of the fried bread intact. It should soften in the soup without completely dissolving, leaving a contrast between the broth and pieces of bread. The dish is described as humble and adaptable, consistent with a preparation built around bread and pantry herbs. The choice of water or vegetable broth and the herbs used are flexible, so menus should not imply that meat stock or one specific herb is essential.

These soups are common in homes, especially in winter; bread was historically made at home or in shared ovens by rural families. It can be served as a first course or a modest meal, hot from the pot. Rye bread is used in this Andorran profile; kitchens may use another bread, but that changes the flavor and wheat/gluten communication. State the broth and bread clearly, and do not add egg or other ingredients unless the actual kitchen recipe includes them.

How it's served

• Hot as a first course or simple meal.
• With fried bread pieces kept intact in the broth.
• Freshly prepared, since texture changes as bread absorbs broth.

How to write it on the menu

• Keep the Catalan name and explain it as shepherd’s soup.
• Describe the actual broth and solids rather than relying on the broad name.
• Check broth and bread in the kitchen’s recipe; this version contains rye bread and no egg.