Escudella

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title: "Escudella" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["catalan-cuisine", "spanish-soups-and-stews", "meat-stews", "andorran-cuisine", "national-dishes"] description: "Traditional Catalan and Valencian soup" topic_path: "geography/spain" source: "https://en.wikipedia.org/wiki/Escudella" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Traditional Catalan and Valencian soup ::

::data[format=table title="Infobox food"]

Field	Value
name	Escudella i carn d'olla
image	File:Escudella Catalana - Barcelona (2011).JPG
image_size	250px
alternate_name	Escudella
place_of_origin	Spain
region	{{plainlist
type	Soup
main_ingredient	Pilota (large spiced meatball), vegetables
variations	Escudella de pagès
::

| name = Escudella i carn d'olla | image = File:Escudella Catalana - Barcelona (2011).JPG | image_size = 250px | caption = | alternate_name = Escudella | place_of_origin = Spain | region = {{plainlist| Catalonia Valencian Community | creator = | course = | type = Soup | served = | main_ingredient = Pilota (large spiced meatball), vegetables | variations = Escudella de pagès

::figure[src="https://upload.wikimedia.org/wikipedia/commons/b/ba/Escudella.jpg" caption="A bowl of ''escudella'' with pasta"] ::

Escudella i carn d'olla, or shorter escudella (; ), is a traditional Catalan and Valencian soup made with meat and vegetables. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.

It is characterized by the use of a pilota, a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarra, and other types of meat, can be used.

Service

Escudella is typically served in two parts:

• The escudella proper is a soup consisting of a broth with pasta, rice or both.
• The carn d'olla is all the meat used in the broth, served afterwards in a tray along with the vegetables used.

When both parts are served mixed together, it is called escudella barrejada or escudella de pagès.

''Escudella de Nadal''

There is a particular version of this soup that can be called "escudella de Nadal" (Christmas soup) or either "sopa de galets" (galets' soup), and is very typical on Christmas Day. It includes meat from four different animals, a pilota, several vegetables and the traditional special type of pasta, known as galets, which are snail-shaped and notable for their considerable size.

References

References

1. Ichijo, A.. (2019). "The Emergence of National Food: The Dynamics of Food and Nationalism". Bloomsbury Publishing.
2. ''Totes les sopes: Brous, escudelles i sopes d'arreu'', de [[Jaume Fàbrega]]. Cossetània Edicions, 2008. {{ISBN. 978-84-9791-394-2 {{in lang. ca
3. Andrews, C.. (1997). "Catalan Cuisine: Europe's Last Great Culinary Secret". Grub Street.
4. Nadeau, C.A.. (2016). "Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain". University of Toronto Press.
5. Song, H.R.. (2019). "A Taste of Barcelona: The History of Catalan Cooking and Eating". [[Rowman & Littlefield Publishers]].

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::