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Gallura soup

Gallura soup

Gallurese soup is a bread soup typical of Sardinian cuisine made up of layers of bread soaked in broth and cheese.

A region surrounded by the sea like Sardinia is able to offer truly incredible land dishes , such as the Gallura soup. This first course looks more like a lasagna in appearance and has almost nothing of a soup. Yet the tradition of the island labels as supa all those recipes that involve the use of bread soaked in any liquid.

In the case of the Gallura bread soup , sheep's broth is used with which layers of bread are soaked, interspersed with abundant layers of cheese. In fact, forget that this typical Sardinian product is not very substantial, indeed! Take a look at the traditional recipe and you will discover that this is not the case at all.

Gallura soup
Gallura soup

How to prepare the Gallura soup recipe

  1. First, prepare the mutton broth . Put the piece of meat, coarsely chopped celery, carrot, onion and a handful of coarse salt in a large saucepan.
  2. Cover with cold water, then put it on the fire and bring to the boil. Lower the heat and let it cook for a couple of hours .
  3. In the meantime , grate the cheese (or cut it into slices) and season it with plenty of freshly ground black pepper.
  4. In a dish suitable for cooking in the oven, form layers of bread and cheese, just as if you were making lasagna. The ideal would be to have two layers of bread and two of cheese .
  5. Before covering the last layer with the cheese, pour the broth with a ladle (after having carefully filtered it). Also help yourself by pricking the bread with a fork so that the liquid is absorbed. Wait a few minutes then eventually add more broth.
  6. Cover with the cheese and cook at 200°C for 30 minutes . We advise you to let the soup cool down before serving.

This first course is also perfect to prepare in advance and is a great way to use stale bread. Among the other Sardinian recipes, we suggest you also try culurgiones , a very special filled pasta format.

The most common variants of cuata soup

Depending on the area, the soup can be served and prepared in various ways : some people use carasau bread, others prefer the esplanade (a circular, soft and fragrant sandwich typical of the province of Sassari), while still others choose to consume it with only mutton or lamb broth, enriched with vegetable cubes.

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Gallura soup: the story

The origins of this dish are lost in the meanders of time but traces of it can already be found in some medieval cookbooks . Also known as supa cuata, i.e. soup hidden due to the particular preparation technique, it seems that it owes its origin to the dishes of the Italian-Aragonese cuisine.

In fact, they were the ones who called suppa, then simply translated supa in Sardinian dialect, all those preparations in which the bread was soaked in broth, water or milk. But be careful not to make the mistake of considering this first Sardinian dish typical of Gallura, the region to the north of the island, as a poor man's dish.

It has always been the first course par excellence for weddings and village festivals, so don't underestimate its flavour!


The Gallura soup is even better the next day. Consume it by heating it in the oven and keep it in the fridge for a couple of days at most.

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