Garlic Soup.

In a pan very gently fry a couple of hands full of garlic cloves in the skin on a low heat. Turn often and by the time they are golden on the outside the inside should be soft and sweetened.
Drain on a piece of kitchen paper and leave to cool.
Squeeze the pulp out of their skins and puree - you can do this in a mortar and pestle or in a blender or by pushing through a fine sieve.
Chop cooking choritzo into small pieces and fry in the olive oil - when starting to crisp add finely chopped thyme and fry for a minute or so before adding the garlic pulp and a teaspoon or two of sweet smoked paprika.
Stir together before adding chicken stock and simmer to combine the flavours.
Serve with good rustic bread or you could also poach an egg in the soup before serving.