AT A GLANCE
|01||Heat olive oil in a large saucepan over low heat, add jamón and garlic and stir occasionally until very tender (6-8 minutes). Add stock, bring to the simmer, add pasta and simmer, stirring occasionally, until al dente (6-8 minutes). Season to taste and keep warm.|
|02||Meanwhile, cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), drain and set aside to cool. When cool enough to handle, peel, coarsely chop and set aside.|
|03||Divide hot soup among bowls, scatter with egg and mint and serve.|
Note Fideos (a type of Spanish noodle) are short lengths of thin, round pasta. They're available from select Spanish delicatessens; if they're unavailable, use spaghettini broken into roughly 5cm lengths.