Spas (soupe arménienne au yaourt)

Instructions

1. Rinse the cracked wheat under cold water, then cook it for 25 minutes in salted water over medium heat, stirring from time to time.
2. In a bowl, whisk the egg yolks with the flour until you have a smooth paste.
3. In another bowl, mix the yoghurt with a little hot broth to temper it, so it doesn't split.
4. Pour the tempered yoghurt and the yolk-flour mixture into the pan, off the heat, whisking. Return to low heat for 5 minutes without letting it boil.
5. Melt the butter in a small pan with the dried mint until it foams slightly.
6. Serve the soup piping hot, topped with hard-boiled eggs cut into quarters, a drizzle of minted butter and a pinch of pepper flakes.