Sopa de picadillo – broth with serrano ham, egg and noodles
The winter supper soup of Andalusia: puchero broth with fine noodles, diced serrano ham, chopped hard-boiled egg, shredded chicken and a few mint leaves. At home it is made with the broth from the previous day's puchero and is then ready in 10 minutes; it is also made with rice instead of noodles, and some add a splash of fino sherry before serving.
- 2 h 01Time
- 30 minHands-on
- 4Portions
- ≈ €1.90per portion
- 470kcal per portion
Ingredients for 4 portions
- 4Chicken legs
- 1Ham bone
- 300 gBeef marrow bones
- ≈ 2.5 lWater, cold
- 2Carrots, peeled
- 1Leek, washed and halved
- 1Celery, stick
- to tasteSalt
- 3Eggs
- 80 gProsciutto
- 120 gVermicelli (soup pasta)
- 2 tbspMint, leaves
Method
- Put the chicken, ham bone and marrow bone in a large pot, pour in the cold water and bring to the boil. Skim off the foam that rises to the surface.
- Add the carrots, leek and celery and a little salt (go easy, as the ham bone is already salty).
- Simmer gently with the lid ajar for 1½ hours.
- Meanwhile, boil the eggs for 10 minutes and cool them in cold water.
- Peel and chop the eggs and cut the serrano ham into small dice.
- Strain the broth back into the pot. Shred the chicken meat, discarding the skin, bones and vegetables.
- Bring the broth back to the boil and check for salt. Add the noodles and cook for 3–4 minutes, or as the packet says.
- Add the chicken, ham and chopped egg, heat through for 1 minute and serve with a few mint leaves in each bowl.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
