Jamón and pasta soup with mint (Sopa de picadillo) – Gourmet Traveller

Ingredients

• 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
• Small handful of mint, coarsely chopped