Escudella i carn d'olla

Escudella i carn d'olla
Alternative names Escudella
Type Soup or stew
Place of origin Spain
Region or state Catalonia
Main ingredients Pilota (large spiced meatball), vegetables
Variations Escudella de pagès
Cookbook: Escudella i carn d'olla  Media: Escudella i carn d'olla
Two pilotes used for a preparation of a big escudella. We can see them with a black botifarra.

Escudella i carn d'olla, or shorter escudella, (Eastern Catalan: [əskuˈðeʎə], Western Catalan: [askuˈðeʎa]) is a traditional Catalan soup and stew. It is as well the first referenced soup in Europe;[1] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.[1]

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 botifarras, and other types of meat, can be used. In historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays.


Escudella is typically served in two parts:

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

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 it is very typical on Christmas Day.[1] 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.

See also


  1. 1 2 3 Totes les sopes: Brous, escudelles i sopes d'arreu, de Jaume Fàbrega. Cossetània Edicions, 2008. ISBN 978-84-9791-394-2 (Catalan)
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