Midwife's soups were a traditional preparation of Menorca, known elsewhere as torrijas or potato slices. These desserts have a long history and are deeply rooted in the island's gastronomic culture, but unfortunately they are being lost like many other ancient pastry and confectionery preparations of Menorca.
The name “midwife's soups” comes from the tradition of preparing this dish for women who had just given birth. It was believed that these soups helped midwives recover thanks to their high energy and nutritional value. This practice is not exclusive to Menorca; in other places, such as Portugal, they are known as “fatias paridas” or “rebanadas de parida”, which suggests a common origin possibly related to Sephardic culture.
Although sopes de partera are the Menorcan version of “torrijas”, there are also variants in other parts of the Balearic Islands. In Mallorca, for example, they are known as “llesques de Papa” or “llesques del Papa”. The main difference lies in the type of bread used and some flavorings specific to each area.
Today, sopes de partera are no longer consumed on our island as they were a few decades ago, and were, as in Mallorca and the Peninsula, one of the desserts associated with Lent and Holy Week.
We can now find sopes de partera in some restaurants under the Spanish name of “torrijas”. This continuity in consumption reflects the importance that this dessert had in the gastronomic culture of the Balearic Islands and its ability to adapt to modern times.
Sopes de partera are much more than a simple dessert; represent a tradition rooted in Menorca that has endured over the centuries. Their simplicity in ingredients and richness in flavor make them a perfect example of how traditional cuisine can be both humble and delicious. Keeping this recipe alive is a way of preserving the culture and history of the island, ensuring that future generations can enjoy this gastronomic treasure, as we have always defended from these pages.