This soup, a simple classic based on a recipe from Moro: The
Cookbook, is what Spanish food is all about - earthy, hearty
60 ml(¼ cup) olive oil, plus extra for drizzling4garlic heads, broken into cloves, unpeeled1dried chorizo (about 100gm), finely chopped1 tspthyme leaves1 litre(4 cups) chicken stock½ tspsmoked sweet paprika4eggs4thick slices ciabatta or sourdough bread
Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.