Portuguese Holy Ghost Soup, or Sopas do Espírito Santo, is traditional to the Portuguese Holy Ghost festa. This dish has a rich history and rich flavor. The festa is held only once a year, so if you ever get the craving you now know how to make the soup on your own!
Portuguese Holy Ghost Soup | Sopas do Espírito Santo
Portuguese Holy Ghost Soup, or Sopas do Espírito Santo, is traditional to the Portuguese Holy Ghost festa. This dish has a rich history and rich flavor. The festa is held only once a year, so if you ever get the craving you now know how to make the soup on your own!
Ingredients
- 15 black peppercorns, whole sub. 1½ tsp ground pepper
- 10 allspice kernels
- 10 cloves, whole
- 5 sticks cinnamon sub. 3 tsp ground cinnamon
- 10- 20 bay leaves
- 5 lbs beef chuck roast, bone in
- 2 yellow onions, large sliced in thick wedges
- 1-1½ quarts water
- 1½ cups red wine
- 5 cloves garlic peeled and chopped
- 2 tbsp tomato paste
- 2 cans crushed or diced tomatoes
- 1 bunch mint leaves
- ½ tsp cumin
- 4 tsp table salt
- 1-2 bunches collard greens sliced
- day old Portuguese or crusty artisan bread thickly sliced
- 2 cups tomatoes peeled or finely chopped, sub. 2 cans of tomatoes
- 2 bay leaves
Instructions
- Make a bouquet garni with all of the whole spices and bay leaves.
- To a large stock pot, add the chuck, onions, water, red wine, garlic, tomato paste, crushed tomatoes, 1/4 of the bunch of mint, cumin, salt and the bouquet garni. Set over medium-low heat and allow to cook for at least 5-7 hours, or until the meat is falling off the bone and easily shredded.
- *Optional* To add a extra richness and a velvety mouth feel to your soup follow these steps. Add ¼ cup of water to a small sauté pan. Pour in two packets of gelatin. Stir it to combine and let it sit for 5 minutes. This step is known as blooming. Add two ladles full of hot broth from the soup pot into the gelatin and allow the gelatin a few minutes to melt. After the gelatin is fully dissolved add it into the soup.
- When your soup has about 1 hour left of cooking, add the sliced collard greens. At this time you can also add a few more cups of water if your soup needs it. This soup should contain a lot of broth. Additionally, taste your broth and add more salt and other seasonings.
- To serve, place a slice or two of bread in each soup bowl topped with a mint leaf or two. Ladle a generous amount of broth over the bread to soften followed with some pieces of meat.
Video
Notes
Bouquet garni: a French term, for a bundle of herbs tied together. This makes it easy to remove woody herbs or whole spices before serving.
Holy Ghost Crown link:
https://portuguesemuseum.org/?page_id=1808&category=4&exhibit=&event=234
https://tradicional.dgadr.gov.pt/en/categories/soup/702-sopa-do-espirito-santo
Product history: The Azorean cult of the Divine Holy Spirit, will have eradicated from taking where there are sure news of its existence, in the fourteenth and fifteenth centuries. Another relevant center was Alenquer where, in the early years of the fourteenth century, Queen Santa Isabel introduced the first celebration of the empire of the Divine Holy Spirit, probably influenced by spiritualist Franciscans, who founded the first Franciscan convent in Portugal. From then on, the cult spread, first to the rest of Portugal and then accompanying the Portuguese in the expansion of the Discoveries. The newly discovered lands, subordinated directly to the prior of Tomar and later to the archbishopric of Funchal and the new bishopric of Angra, were under the religious guidance of the Order of Christ, which was responsible for appointing the clergy and supervising their religious development. In this context, references to the cult of the Holy Spirit are a common reality throughout the archipelago, where the existence of Brotherhoods of the Divine is already recorded, with the bodo and distribution of meat, bread and wine in the mid-16th century. The cult of the Divine Holy Spirit is one of the central features of unification and culture of Azoreanity, between the various islands, and these with the world. With the Azorean emigration, the cult was taken to Brazil in the 18th century, mainly to Rio de Janeiro and later to the USA. But what really characterizes the Holy Spirit Festivities is their religious/profane aspect of solidarity, marked by gastronomy, in the "Function". This varies from island to island, from empire to empire, even on the same island. The Holy Spirit festivals, which have their origins in the donation of food to the poor by Isabel of Aragon (1271-1336), were introduced by the Portuguese on the island to protect the inhabitants from natural disasters. Traditionally, they take place on Sundays for seven weeks after Easter. These festivals, especially celebrated on Terceira Island, mix dances, floral arrangements and the crowning of a child, who presides over the ceremonies. On the last day (i.e. the seventh Sunday), the soup of the Holy Spirit is prepared and distributed to the public. It is made from beef and chicken cooked in a broth containing garlic, onion, mint, cinnamon, chili pepper, cabbage and lard. The soup and a preparation of beef liver cooked in blood are served on layers of bread. This takes place in the Impérios, small masonry constructions where part of the feast takes place and the emblems of the festival are displayed. On Terceira Island, there are 58 empires, which are usually painted in the bright colors of spring.
https://justcookwithmichael.com/tips-for-slow-cooking-braising-stewing-and-smoking/
History of the Holy Ghost queens
https://portuguesemuseum.org/?page_id=1808&category=4&exhibit=&event=240
Link to IDES Azorean Halls Festas in CA,
Azorean history immigration
Sopas do Espírito Santo (Holy Ghost Soup): Origins, History, and Tradition
Origins and Historical Background
Sopas do Espírito Santo, or Holy Ghost Soup, is a deeply rooted dish from the Azores, an archipelago of Portugal. Its origins trace back to the 14th century and are closely tied to the cult of the Holy Spirit, a unique religious and social tradition in the Azores. The tradition is believed to have been introduced by Queen Saint Isabel of Portugal (1271–1336), who, during a time of famine, vowed to the Holy Spirit that she would offer a banquet of bread and meat to the poor if peace was restored in her family and her people were saved from hunger. After her prayers were answered, she fulfilled her promise, and this act of charity became the foundation for the Holy Ghost Festas and the communal sharing of Sopas do Espírito Santo.
Why the Dish Started and Its Popularity
The dish and the associated festival began as acts of charity and solidarity, providing food to the poor and uniting the community. The Holy Ghost Festas, celebrated over seven weeks after Easter, culminate in a communal meal where Sopas do Espírito Santo is served to all, symbolizing generosity, faith, and social cohesion. The tradition became especially important in the Azores, where isolated communities often faced hardship and natural disasters, making communal support essential.
Its popularity endures because it is not just a meal but a ritual of sharing, charity, and religious devotion. The act of feeding the entire community for free during the festival is a powerful expression of Azorean identity and solidarity, which has been preserved for centuries and remains central to Azorean culture both on the islands and in the diaspora.
Specificity to Azorean Islands
While Sopas do Espírito Santo is found throughout the Azores, each island—and sometimes each town—has its own variation. For example, on Terceira Island, the soup often includes beef liver and curdled cow’s blood, while on Pico Island, it is seasoned with cumin, cinnamon, paprika, and allspice. Santa Maria Island may add dill. The core ritual and communal aspect remain consistent, but the ingredients and preparation can vary, reflecting local tastes and available resources.
The soup is prepared by simmering the meats with aromatics and spices, then layering the broth over bread and mint, sometimes with cabbage, liver, and blood, and letting it rest to absorb flavors before serving].
Portuguese Government Designation
Sopas do Espírito Santo is officially recognized as a traditional product of the Azores by the Portuguese government. The official description specifies the use of beef, chicken, liver, curdled blood, garlic, onions, mint, cinnamon, cabbage, lard or butter, and day-old wheat bread, with the soup always served during the Holy Ghost Festas. The preparation and ingredients are documented and protected as part of Portugal’s culinary heritage, particularly for the island of Graciosa, but the tradition is widespread across the archipelago.
Arrival and Tradition in California
The tradition of the Holy Ghost Festa and Sopas do Espírito Santo was brought to California by Azorean immigrants, especially during the late 19th and early 20th centuries. Many settled in the Central Valley and Delta regions, founding Portuguese halls in cities like Lincoln, Hayward, Thornton, Sacramento, and Sausalito. These halls became centers for preserving Azorean culture, and the annual Holy Ghost Festas remain the most important social and religious events for these communities. The communal meal of Sopas do Espírito Santo is a highlight, continuing the centuries-old tradition of charity and togetherness.
Key Rituals and Processions
1. Crowning of the Queen
https://justcookwithmichael.com/tips-for-slow-cooking-braising-stewing-and-smoking/
History of the Holy Ghost queens
https://portuguesemuseum.org/?page_id=1808&category=4&exhibit=&event=240
Link to IDES Azorean Halls Festas in CA,
Azorean history immigration
Sopas do Espírito Santo (Holy Ghost Soup): Origins, History, and Tradition
Origins and Historical Background
Sopas do Espírito Santo, or Holy Ghost Soup, is a deeply rooted dish from the Azores, an archipelago of Portugal. Its origins trace back to the 14th century and are closely tied to the cult of the Holy Spirit, a unique religious and social tradition in the Azores. The tradition is believed to have been introduced by Queen Saint Isabel of Portugal (1271–1336), who, during a time of famine, vowed to the Holy Spirit that she would offer a banquet of bread and meat to the poor if peace was restored in her family and her people were saved from hunger. After her prayers were answered, she fulfilled her promise, and this act of charity became the foundation for the Holy Ghost Festas and the communal sharing of Sopas do Espírito Santo.
Why the Dish Started and Its Popularity
The dish and the associated festival began as acts of charity and solidarity, providing food to the poor and uniting the community. The Holy Ghost Festas, celebrated over seven weeks after Easter, culminate in a communal meal where Sopas do Espírito Santo is served to all, symbolizing generosity, faith, and social cohesion. The tradition became especially important in the Azores, where isolated communities often faced hardship and natural disasters, making communal support essential.
Its popularity endures because it is not just a meal but a ritual of sharing, charity, and religious devotion. The act of feeding the entire community for free during the festival is a powerful expression of Azorean identity and solidarity, which has been preserved for centuries and remains central to Azorean culture both on the islands and in the diaspora.
Specificity to Azorean Islands
While Sopas do Espírito Santo is found throughout the Azores, each island—and sometimes each town—has its own variation. For example, on Terceira Island, the soup often includes beef liver and curdled cow’s blood, while on Pico Island, it is seasoned with cumin, cinnamon, paprika, and allspice. Santa Maria Island may add dill. The core ritual and communal aspect remain consistent, but the ingredients and preparation can vary, reflecting local tastes and available resources.
The soup is prepared by simmering the meats with aromatics and spices, then layering the broth over bread and mint, sometimes with cabbage, liver, and blood, and letting it rest to absorb flavors before serving].
Portuguese Government Designation
Sopas do Espírito Santo is officially recognized as a traditional product of the Azores by the Portuguese government. The official description specifies the use of beef, chicken, liver, curdled blood, garlic, onions, mint, cinnamon, cabbage, lard or butter, and day-old wheat bread, with the soup always served during the Holy Ghost Festas. The preparation and ingredients are documented and protected as part of Portugal’s culinary heritage, particularly for the island of Graciosa, but the tradition is widespread across the archipelago.
Arrival and Tradition in California
The tradition of the Holy Ghost Festa and Sopas do Espírito Santo was brought to California by Azorean immigrants, especially during the late 19th and early 20th centuries. Many settled in the Central Valley and Delta regions, founding Portuguese halls in cities like Lincoln, Hayward, Thornton, Sacramento, and Sausalito. These halls became centers for preserving Azorean culture, and the annual Holy Ghost Festas remain the most important social and religious events for these communities. The communal meal of Sopas do Espírito Santo is a highlight, continuing the centuries-old tradition of charity and togetherness.
Key Rituals and Processions
1. Crowning of the Queen
- A central feature in California is the crowning of a young woman or girl as the "Queen" of the Festa, representing Queen Isabel of Portugal, who is honored for her acts of charity and faith12.
- The Queen is accompanied by her court, often composed of other young women and children dressed in elaborate attire, including capes and tiaras12.
- The crowning ceremony is a highlight and is often unique to the California diaspora, as this tradition was not originally part of the Azorean Festas but developed in the U.S.12.
- The Festa typically begins with a procession, often on the eve of Pentecost Sunday, where members of the community, the Queen, her court, and a marching band carry the Crown and Scepter (symbols of the Holy Spirit) to the local church32.
- The procession is accompanied by music and sometimes by paraders carrying baskets of bread on their heads, symbolizing charity and abundance2.
- After a special blessing at the church, the Crown and Scepter are returned to the society’s chapel or hall, where they remain on display3.
- A Catholic Mass is held, during which the Crown and Scepter are blessed again, and prayers are offered for the community34.
- The Queen and her court play a prominent role in the Mass, and the priest may crown the Holy Ghost Queen during the service4.
- A defining element is the communal meal, where traditional dishes such as Sopas do Espírito Santo (Holy Ghost Soup) are served free of charge to all attendees, reflecting the original spirit of charity and community14.
- The meal is often accompanied by the blessing and distribution of bread and meat, known as the "Pensao," which is shared with the community as a symbol of generosity4.
- After the meal, traditional Azorean folk dances, such as the Chamarrita, are performed, and there is often live music and dancing for all ages3.
- The Chamarrita dance, in particular, is a staple of the celebration and is enjoyed by both participants and spectators3.
- Many Festas include auctions of donated goods to raise funds for the following year’s celebration and for charitable causes within the community3.
- The Festa often spans several days, beginning with processions and blessings, followed by communal meals, dances, and concluding with additional processions, auctions, and social gatherings34.
| Event | Description |
| Procession | Crown, Scepter, Queen, and court parade to church with music and banners32 |
| Blessing at Church | Crown and Scepter blessed during special Mass34 |
| Crowning of the Queen | Young woman crowned as Queen Isabel, accompanied by her court12 |
| Communal Meal | Free serving of Sopas do Espírito Santo and other foods to all attendees14 |
| Folk Dance (Chamarrita) | Traditional Azorean dance performed after the meal3 |
| Auction | Fundraising auction of donated items3 |
| Closing Procession | Final parade and return of symbols to the society’s chapel3 |
