Where to Find the World’s Best Soup

The first pot of soup was crafted in a cave in modern-day China. To create their savory broth, prehistoric humans boiled animal bones and entrails in crude pits, then slurped their handiwork from some of the world’s earliest ceramic bowls. Fast forward a few thousand years, and a verdict has been reached: Our ancient ancestors were onto something … something delicious.

Since this first boiling pot, humans have come up with all kinds of ways to make delicious, simmering broths, loading them full of tender meat, starches, vegetables, and herbs. From light and clear dishes with delicate flavors to chunky creations of the stew variety, there’s no wrong way to make or enjoy a bowl of soup. Just put a pot on the stove and let the spirit move you.

In honor of this most versatile and reliable of comfort foods, we’ve compiled our favorite places around the world to dig into a big bowl of soup. From a Russian restaurant hidden in a bathhouse to a New Orleans mainstay that fed the civil rights movement, these restaurants show that soup is universal—a dish that bridges divides and soothes the soul. Grab your biggest spoon and your bib (because, yes, there will be spillage); we’re going on a delicious journey.

An Explorer's Guide to the Hidden Wonders of the United States Introducing Our Newest Book: _America Obscura_. Available Nov 10, 2026 Chinese herbs make this soup different from traditional Thai broths, which typically use lemongrass and local chillies. foodexplorer_min02 on Instagram / Used with permission A daily dose of hidden gems to visit, extraordinary places to eat and wondrous stories from around the world. Your newsletter subscriptions with us are subject to Atlas Obscura's Privacy Policy and Terms and Conditions.

Apparently so, as this Bangkok eatery has been tending to the same massive, boiling pot of _neua tune_(beef stew) for 50 years. Owner Nattapong Kaweenuntawong has cooked this famous “half-century-old soup” since he was a kid working under his father, keeping the secret blend of spices and herbs, stewed beef, raw beef slices, meatballs, tripe, and other organs perfectly balanced. The ancient practice Kaweenuntawong uses to keep the soup constantly simmering is called Hunter’s Stew, using the previous day’s leftover broth as the base of the following day’s soup.

The process is time-consuming and quite labor-intensive, with Kaweenuntawong tearing through about 150 pounds of beef each day and cooking the meat until it is tender (about 11 hours in total). It’s well-worth the effort, though, for the rich, flavorful creation that emerges, with melt-in-your-mouth meat, chewy noodles, and an irresistible aroma. The soup also includes heaping chunks of tofu as well as huyet, or coagulated pork blood.