SOPa

Sopa is the Spanish word for soup. A sopa is a liquid-based dish that typically combines a flavorful liquid—stock or broth—with solid ingredients such as vegetables, grains, legumes, and meat or fish. The term derives from Latin suppa, meaning bread soaked in liquid, and entered Spanish through Old Spanish usage. In Spanish-speaking countries, sopa can describe a spectrum from clear broths to thicker, more substantial preparations.

Regional varieties include sopa de pollo, sopa de fideos, sopa de ajo, and sopa de tortilla in Mexico. Gazpacho and salmorejo are cold soups in Spain, often categorized separately as cold soups though commonly referred to as sopa. In Latin America, soups frequently feature corn, beans, potatoes, and plantains, reflecting local ingredients and culinary traditions. Soups are commonly served as a first course, but some preparations function as a main dish when enriched with meat, seafood, or dumplings.

Preparation typically involves simmering ingredients in a stock and seasoning. Some sopas are blended or strained for a smooth texture. Sopa can be a budget-friendly, nourishing element of the diet, providing hydration and nutrients with varying caloric content depending on ingredients and preparation. The term also appears in broader culinary contexts, where it denotes a range of hot or cold, light or hearty soups across Spanish-speaking cultures.