Flooded Campsite Soup
Based on:
TypeStarter
Serves4 people
DateAugust 22, 2026
Soup with floating tents and fire trucks: Costa Dorada after the storm, all in one dish.
A steaming Spanish vegetable soup in a large, shallow dish: the drenched campsite at Costa Dorada. On the surface, halved eggs (tents) and chorizo cubes (fire trucks) float. Bread along the edge forms the dike. Comforting, warm, and filling—disaster relief in a bowl.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1 zucchini
- 2 medium potatoes
- 100 g chorizo (diced)
- 1 can diced tomatoes (400 g)
- 1 l vegetable broth
- 4 eggs
- 1 baguette
- salt and pepper
Method
- Finely chop the onion and garlic.
- Cut the bell pepper and zucchini into cubes, the potatoes into small pieces.
- Heat the olive oil in a large pan and sauté onion and garlic for 2 minutes.
- Add bell pepper, zucchini, potato, and chorizo, and fry for 3 minutes.
- Add the diced tomatoes and broth, bring to a boil, and simmer for 15 minutes.
- Meanwhile, hard-boil the eggs for 8 minutes, cool, peel, and halve them.
- Season the soup with salt and pepper.
- Pour the soup into a large, shallow serving dish.
- Arrange the halved eggs as 'tents' on the surface, scatter the chorizo cubes between them as 'fire trucks'.
- Slice the baguette and place along the edge of the dish as a 'dike'.
Serving notes
- Serve straight from the dish to keep the arrangement visible.
- Offer extra baguette at the table for extra 'dike reinforcement'.
- Provide a spoon so everyone can scoop up a tent.