📝 About This Recipe
Originating from the sun-drenched kitchens of Seville, Sopa de Picadillo is the ultimate Spanish comfort in a bowl. This soul-warming soup features a crystal-clear, sherry-infused poultry broth enriched with a 'picadillo' or finely chopped medley of serrano ham, hard-boiled eggs, and tender chicken. It is a masterpiece of texture and balance, offering a salty-savory depth that has made it a beloved staple for Sunday lunches and festive celebrations across Andalusia.
🥗 Ingredients
The Golden Broth
- 1/2 piece Whole Chicken (approximately 800g, skin on for flavor)
- 1 piece Beef Soup Bone (preferably a marrow bone or white bone)
- 1 large Fresh Leek (white and light green parts only, cleaned)
- 2 medium Carrots (peeled)
- 1 piece Celery Stalk (with leaves)
- 1/4 cup Dry Fino Sherry or Montilla-Moriles (optional but highly recommended for authenticity)
- 3 liters Water (cold)
- to taste Salt (be cautious as the ham adds salt later)
The Picadillo (Garnish)
- 150 grams Serrano Ham (in a thick slice, finely diced into small cubes)
- 3 large Hard-boiled Eggs (peeled and finely chopped)
- 100 grams Short Pasta (traditionally 'fideos' (thin noodles) or 'estrellitas' (stars))
- 4-6 sprigs Fresh Mint (essential for the signature aroma)
- 2 slices White Bread (crusts removed, diced and fried in olive oil for croutons)
👨🍳 Instructions
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1
In a very large stockpot, place the chicken, beef bone, leek, carrots, and celery. Cover with 3 liters of cold water.
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2
Bring the pot to a boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off any grey foam or impurities that rise to the surface to ensure a clear broth.
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3
Once skimmed, reduce the heat to low. Cover partially and simmer gently for at least 90 minutes. The liquid should reduce slightly and become fragrant and golden.
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4
While the broth simmers, prepare your 'picadillo' components. Dice the serrano ham and hard-boiled eggs into uniform, tiny cubes (about 5mm).
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5
Heat a small amount of olive oil in a pan and fry the diced bread until golden brown and crispy. Drain on paper towels and set aside.
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6
Once the broth is finished, carefully remove the chicken and vegetables. Strain the liquid through a fine-mesh sieve into a clean pot.
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7
Shred the cooked chicken meat, discarding the skin and bones. Finely chop the chicken meat to match the size of the ham and eggs.
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8
Bring the strained broth back to a boil. Stir in the dry Sherry (Fino) and the pasta (fideos or stars). Cook for the time indicated on the pasta package (usually 5-8 minutes).
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9
Taste the broth. Adjust the seasoning with salt only if necessary, keeping in mind the ham will add saltiness once added.
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10
In the final minute of cooking the pasta, stir in the chopped chicken, diced ham, and chopped eggs to warm them through.
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11
Turn off the heat and add 2-3 sprigs of fresh mint to the pot. Let it steep for 2 minutes—this provides the characteristic refreshing aroma of a true Andalusian soup.
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12
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of the 'picadillo' garnish. Top with the fried croutons and a fresh mint leaf.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil; a gentle simmer prevents the fats from emulsifying and clouding the liquid. If you can't find Serrano ham, Prosciutto is a suitable substitute, though Serrano offers a more authentic, nutty saltiness. Always start with cold water when making the stock to extract the maximum flavor from the bones and meat. Don't skip the fresh mint; it may seem unusual for a savory soup, but it is the defining aromatic element of Sopa de Picadillo. Prepare the hard-boiled eggs in advance to save time; 9 minutes in boiling water followed by an ice bath ensures a perfect, non-rubbery yolk.
🍽️ Serving Suggestions
Serve with a chilled glass of the same Fino Sherry used in the recipe for a sophisticated pairing. A side of crusty Andalusian 'picos' (small breadsticks) adds a wonderful extra crunch. This soup is traditionally served as a first course for 'La Comida' (the main afternoon meal). For a lighter meal, serve alongside a simple green salad dressed with extra virgin olive oil and sherry vinegar. In some regions, a few drops of fresh lemon juice are added at the table to brighten the savory flavors.