The base of this traditional soup is the slowly cooked poultry broth accompanied by galets, pasta shells, which concentrate all the flavours and aromas that go to create a festive atmosphere at Viena establishments. A soup that, served piping hot, comforts the soul from the first spoonful.
A healthy, tasty hot broth!
Galets soup is a typical Catalan dish served regularly at family celebrations. The dish emerged during a period of poverty, as it is ideal for warming the body and satisfying hunger pangs. The traditional soup is still made in homes where the cook can spend a couple of hours in the kitchen.
The origins of galets (pasta shells)
The story of the galet, or pasta shell, is a curious one: it first saw the light in Catalonia in the early-twentieth century. In those days, the starter at Christmas dinner was a soup made with macaroni and grated cheese. But a pasta manufacturer from the town of Valls noted that macaroni slide off the spoon, making it impossible to really savour the soup.
This industrialist went back to the factory, took a long macaroni and cut it into two pieces. Seeing them, he was reminded of the spouts used to drink straight (“beure a galet”) from càntirs, typical Catalan earthenware pitchers.