"Here’s what you do to make the really lovely broth that is at the heart of so many dishes in my book, Hero Food. It literally means "our daily broth" and is not unlike the Italian brodo. Caldo is an old Spanish word that refers to the vessel as well as the soup that’s made in it. This is not a precise recipe. How could it be? People have been making it for hundreds of years with whatever they have on hand.
What can make this broth special is the cured ham bone we always have at the restaurant. We go through two hams a week and we save and freeze all those bones for our caldo. If the guy behind the counter at the gourmet deli in your neighborhood is worth his salt, he’ll know that the bone in the center of the cured ham he’s selling is pure flavor. Try to talk him out of it. It’ll give your caldo a rich, incomparable quality." – Seamus Mullen