Step 1

Place the bread in a bowl and add enough cold water to cover. Set aside for 5 minutes to soak. Use your hands to squeeze excess water from the bread, then place in a food processor with the tomatoes, garlic, vinegar and 1 teaspoon salt.

Step 2

Process to combine. With the motor running, gradually add the olive oil in a thin, steady stream until combined.

Step 3

When ready to serve the salmorejo, spoon into small bowls, drizzle with extra virgin olive oil and top with the jamon and egg.

Step 4

Serve as a first course or as a sauce with roasted or steamed vegetables or grilled fish.