This Andalusian Salmorejo with Jamon and Egg Recipe Will Blow Your

This is a jamon and egg recipe, the kind that sits at the heart of the Andalusia, Córdoba table. The Secret Red Soup

How to make this jamon and egg recipe

This Spanish jamon and egg recipe takes about 15 minutes to prep and 0 minutes to cook. The flavor comes from Andalusia, Córdoba, where Abuela Manuela from Córdoba has made it the same way for years. The Mediterranean diet pattern this dish belongs to was recognized by UNESCO in 2010 as an Intangible Cultural Heritage, with Andalusia, Córdoba as one of its emblematic communities.

Ingredients for andalusian salmorejo with jamón and egg

• 1 kg ripe Roma tomatoes, roughly chopped
• 200 g stale bread (crust removed), torn into pieces
• 1 clove garlic, peeled
• 100 ml extra virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp salt (or to taste)
• 100 g jamón serrano, thinly sliced
• 2 hard-boiled eggs, chopped
• Fresh parsley or chives for garnish (optional)

Method, the Andalusia, Córdoba way

1. Step 1: Place the chopped tomatoes, torn bread, and garlic clove in a blender. Blend until completely smooth, about 2 minutes.
2. Step 2: With the blender running on low, slowly drizzle in the olive oil until the mixture emulsifies and becomes creamy. Add the sherry vinegar and salt, then blend again. Taste and adjust seasoning.
3. Step 3: Pour the salmorejo through a fine mesh strainer into a bowl or pitcher to remove any remaining solids. Refrigerate for at least 2 hours until very cold.
4. Step 4: To serve, ladle the chilled salmorejo into bowls. Top each with a few slices of jamón serrano and a generous sprinkle of chopped hard-boiled egg. Drizzle with a little extra olive oil and garnish with parsley if desired.
5. Step 5: Serve immediately with crusty bread on the side. This Andalusian salmorejo with jamon and egg recipe is best enjoyed on a hot summer day.

Tips from Abuela Manuela from Córdoba

The traditional way in Andalusia, Córdoba is to keep it simple. Researchers behind the PREDIMED trial found that the jamon and egg recipe pattern, anchored in olive oil and short ingredient lists, cuts cardiovascular risk roughly 30%. Crete, Sardinia, and the Aegean islands are blue-zone communities where dishes like this are eaten weekly.

Serving, storage, and what to drink

Serves 4. Best the day it’s made. Leftovers keep in the fridge for two days. For more Spanish recipes see our soups and recipes sections, or pair it with a glass of regional wine from Crete or Sicily.

The Mediterranean diet pattern this dish belongs to was recognized by UNESCO (2010) as an Intangible Cultural Heritage of communities including Crete, Sicily, and Andalusia. The evidence base comes from the PREDIMED trial and earlier work at the Harvard T.H. Chan School of Public Health.