Authentic Sopa de Picadillo: A Comforting Andalucían Classic

Sopa de Picadillo is a soul warming chicken and mint soup from the heart of Andalucía. Traditionally served on festive occasions or as a restorative lunch, it relies on finely diced garnishes for its signature texture.

This soup is synonymous with family gatherings across Andalucía, particularly in Seville and Granada. It is a staple starter for Christmas Eve dinner, yet its restorative qualities make it a year round favourite for those needing a lift. The name comes from the Spanish word "picar" (to chop), referring to the meticulously diced chicken, ham, and hard boiled eggs that are added to the clear broth just before serving.

While every household has its own secret, the foundation is always a high quality poultry stock. In modern Andalucían kitchens, it is perfectly acceptable to use a good quality store bought stock if time is short, provided you simmer it with fresh mint to capture that distinctive local aroma. The combination of salty jamón and cooling mint creates a flavour profile that is uniquely southern Spanish.

Serves: 4 · Prep: 15 min · Cook: 45 min

Ingredients

• 1.5 litres (approx. 2.6 pints) high quality chicken stock
• 150g (5.5 oz) cooked chicken breast, finely diced
• 100g (3.5 oz) Jamón Ibérico or Serrano, finely diced (look for a thick slice rather than thin shavings)
• 2 large eggs, hard boiled and finely chopped
• 50g (1.75 oz) short grain rice or fideos (thin soup noodles)
• 1 large bunch of fresh mint
• Fine sea salt to taste
• Small cubes of white bread, fried in olive oil until golden (croutons)

Method

1. Pour the chicken stock into a large pot and bring to a gentle simmer over a medium heat.
2. Add four or five large sprigs of fresh mint to the stock and let them infuse for at least 10 minutes to develop the aroma.
3. Remove and discard the mint sprigs using a slotted spoon.
4. Add the rice or noodles to the simmering stock and cook according to the package instructions until tender.
5. While the rice cooks, ensure your chicken, jamón, and hard boiled eggs are all diced into small, uniform cubes of roughly half a centimetre.
6. Once the rice is cooked, stir the diced chicken and jamón into the pot and heat through for 2 minutes.
7. Taste the broth before adding any salt, as the jamón will naturally release saltiness into the soup.
8. Ladle the soup into warm bowls, ensuring everyone gets a good portion of the rice, chicken, and ham.
9. Top each bowl with a generous spoonful of chopped egg, a few fresh mint leaves, and a handful of crispy croutons.

Tips & variations

• To enrich a store bought stock, simmer it with a piece of salt pork or a dry jamón bone for 30 minutes before starting the recipe.
• If you cannot find Spanish jamón, a thick slice of prosciutto can be used, though the flavour will be milder.
• In some parts of Córdoba, a small splash of dry Montilla-Moriles or Fino sherry is stirred into the broth at the very end for extra depth.
• For the best croutons, fry them in extra virgin olive oil with a whole, flattened garlic clove to scent the oil.

What to serve it with

Serve this soup with a side of crusty white bread (barra de pan) to soak up every drop of the broth. For a drink pairing, a chilled glass of Manzanilla sherry is the traditional choice. The dry, slightly salty notes of the sherry perfectly complement the ham and the freshness of the mint. This soup is quite filling on its own, but it can be followed by a light plate of grilled fish or a simple green salad.