"This is a true Spanish Christmas classic," says Camorra. "It's a very humble soup: usually a chicken broth with diced pieces of egg, jamón and a little bit of pasta, like a short angelhair, and it's finished off with a picada of egg and mint."
- 2 tbsp olive oil
- 200 gm jamón, finely chopped
- 6 garlic cloves, thinly sliced
- 2 litres good-quality chicken stock (8 cups)
- 160 gm fideos (see note)
- 10 eggs, at room temperature
- 1Heat 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.
- 2Meanwhile, 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.
- 3Divide 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.