4 tablespoons olive oil
4-5 large garlic bulbs, broken into cloves with skin kept on
100g cooking chorizo, cut into little pieces
1 teaspoon fresh thyme leaves
1/2 teaspoon sweet smoked Spanish paprika
1 litre goo Chicken Stock
4 eggs, organic or free-range
8 slices ciabatta or sourdough, toasted and torn into rough pieces
sea salt and black pepper

Heat oil in a saucepan over a low flame and add the garlic. Gently fry for 15-20 minutes, stirring often, until the skins are golden brown but not dark, and the flesh inside is soft.
Remove with a slotted spoon.
When slightly cool, squeeze out the sweet garlic flesh by hand(discarding the skins), purée and set aside.
Meanwhile, add the chorizo to the pan and fry until crisp and caramelised.
Add the thyme, fry for a few seconds, then the puréed garlic.
Stir well, add the paprika and finally pour on the chicken stock.
Bring to a gentle simmer and check for seasoning.
About 2 minutes before serving, poach the eggs in the soup and add the toasted bread.
Taste once more and serve immediately.