It's a great recipe, please try it. 4 tablespoons olive oil 4-5 large garlic bulbs, broken into cloves, skin kept on 100g cooking chorizo, cut into little pieces 1 teaspoon fresh thyme leaves 1/2 teaspoon sweet smoked Spanish paprika 1 litre good chicken stock 4 eggs 4 slices sourdough, toasted and torn into rough pieces Salt and pepper Heat oil over low flame and add garlic. Gently fry 15-20 mins until golden but not dark. (The smell is heavenly!) Allow to cool then squeeze out sweet garlic flesh discarding the skins. Puree in pestle and mortar. Add chorizo to pan and fry until crisp and caramelized. Add thyme then pureed garlic. Add paprika and chicken stock. Bring to simmer and check seasoning. When ready to serve poach eggs in the soup and serve adding toasted bread. A real winter warmer. From my all time favourite cook book 'Moro The Cookbook'