“Soup is a universal tradition,” Clarkson said. “Its origins trace back to ancient times.” Early humans boiled ingredients in turtle shells, bamboo, and later, metal pots that emerged during the Bronze Age, creating nourishing and restorative dishes.

The act of boiling food enabled societies to rely on stable grains, enriched with herbs and other ingredients, not just for sustenance but also for medicinal benefits. Even today, delivering a warm pot of soup (perhaps with a slice of bread) to a friend feeling under the weather carries forward this timeless practice.

“In ancient times, food and medicine weren’t separate concepts,” Clarkson explained. “Across the world, soups have long been considered restorative.” This belief endures globally, regardless of what you call it. While modern distinctions suggest soups are brothy and stews heartier, the line between the two has always been fluid.

After exploring the historical roots of terms like soup, potage, and broth, Clarkson embraced a simple, inclusive definition: “Just some stuff cooked in water, with the flavored water becoming a vital part of the dish.” This broad perspective celebrates the incredible culinary diversity of soups from every corner of the globe.

Here are the top 10 soups from the list, showcasing their origins, unique ingredients, and appeal:

1. Beef Pho (Phở Bò) | Vietnam

• Highlights: Aromatic broth simmered with cinnamon, star anise, and warm spices. Served with rice noodles and thinly sliced raw or cooked beef.
• Why It’s Loved: Pho is Vietnam’s iconic comfort food, offering a balance of delicate flavors and hearty ingredients.

2. Borscht | Ukraine

• Highlights: Vibrant red soup made with beets, often topped with sour cream. Gets its tangy flavor from kvass, a lacto-fermented beet juice.
• Why It’s Loved: A symbol of Ukrainian heritage, recognized by UNESCO for its cultural importance.

3. Bouillabaisse | France

• Highlights: A Mediterranean seafood stew from Marseille, flavored with saffron, olive oil, fennel, and garlic. Traditionally includes at least four kinds of seafood.
• Why It’s Loved: A luxurious blend of fresh seafood and Provençal flavors.

4. Chupe de Camarones | Peru

• Highlights: Creamy shrimp chowder with Andean potatoes, corn, and ají amarillo chili peppers for a spicy kick.
• Why It’s Loved: A hearty, warming dish perfect for the chilly Andean nights, also famed as an aphrodisiac.

5. Gazpacho | Spain

• Highlights: A chilled vegetable soup featuring tomatoes, cucumbers, garlic, olive oil, and breadcrumbs.
• Why It’s Loved: Refreshing and light, it’s a perfect summer dish originating from Andalusia.

6. Groundnut Soup | West Africa

• Highlights: A creamy, rich peanut-based soup often made with chicken, fish, or meat. Spiced with Scotch bonnet peppers.
• Why It’s Loved: A staple comfort food across West Africa, with countless regional variations.

7. Gumbo | United States

• Highlights: A Louisiana specialty with chicken, sausage, or seafood, thickened with okra or filé (ground sassafras leaves).
• Why It’s Loved: A rich blend of West African, Native American, and French culinary influences.

8. Banga Soup | Nigeria

• Highlights: Made with oil palm fruits, catfish, and a mix of traditional spices like African nutmeg and delete leaves.
• Why It’s Loved: A flavorful and aromatic dish enjoyed with staples like eba or starch balls.

9. Caldo Verde | Portugal

• Highlights: A simple yet hearty soup combining thinly sliced greens, potatoes, onions, and smoky Portuguese chouriço sausage.
• Why It’s Loved: It’s a quintessential comfort food in Portugal, best paired with a glass of vinho verde.

10. Chorba Frik | North Africa

• Highlights: A nourishing tomato-based soup with freekeh (green durum wheat), chickpeas, and meat like lamb or chicken.
• Why It’s Loved: A beloved dish during Ramadan, served with lemon and bread for breaking the fast.

These soups represent a tapestry of cultures, traditions, and flavors from across the globe, each with its unique story and ingredients!