Amazing Garlic Soup

My dh has been making this recipe from Daisy Cooks. It is amazing. It sounded a bit odd at first, but I tend to choose recipes for that exact reason-- that they sound odd at first.

Garlic Soup
Sopa de Ajo
Makes 6 servings
¼ cup olive oil
2 links (about 6 ounces) chorizo, andouille or any smoked, garlicky
sausages, cut in half lengthwise, then into ¼-inch slices (we've used chorizo
and andouille and we like andouille best)
12 cloves garlic, sliced 6 slices (about ½ inch thick) Italian bread (we buy garlic & olive bread)
6 cups chicken broth
1 bay leaf
Fine sea or kosher salt
1 to 2 teaspoons white vinegar
6 eggs
Freshly ground pepper

1. Heat the olive oil in a 4- to 5-quart pot over medium heat. Add the
chorizo and cook, stirring, until the oil takes on a bright red color, 2 to 3
minutes. Scoop the chorizo with a slotted spoon into a bowl. Stir the garlic
into the seasoned oil, reduce the heat to low, and cook until the garlic is very
soft and fragrant, without coloring, about 4 minutes. Scoop out the garlic and
add it to the chorizo.
2. Increase the heat to medium, lay the bread slices in the oil and cook
until golden brown, about 3 minutes. Flip and cook the other side. Set the
toasted bread aside on a plate.
3. Return the garlic and chorizo to the pot and pour in the chicken broth.
Drop in the bay leaf and bring to a boil and cook while poaching the eggs.
4. Fill a deep skillet two-thirds full with water. Toss in a small handful
of salt and add the vinegar. Bring to a boil over high heat. Adjust the heat so
the water is at a lively simmer. Crack the eggs one at a time into a teacup then
slide them into the water. Cook until the whites are firm, but the yolks are
still runny, about 5 minutes.
5 . Meanwhile, taste the soup and add salt and
pepper if you like. Lay a slice of bread in the bottom of each of six soup
bowls. Remove the eggs with a slotted spoon, letting the water drain back into
the skillet. Set one egg atop each slice of bread. Pour in the soup and serve
immediately.

www.daisycooks.com