Porra Antequerana

Porra Antequerana is a cold, thick tomato soup originating from the town of Antequera, just north of Málaga. Made with ripe tomatoes, stale bread, garlic, olive oil and a touch of vinegar, it’s similar to salmorejo but denser and creamier. Traditionally topped with hard-boiled egg, serrano ham or tuna, it was once a humble farmer's meal, prepared with leftover ingredients. Today, it’s a refreshing and hearty starter, especially popular in summer. Porra is a true taste of Andalusian tradition—rich, rustic, and bursting with Mediterranean flavor.