- 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
- 12 cloves garlic, sliced
- 6 slices (about ½ inch thick) Italian bread
- 6 cups homemade Chicken Broth
- 1 bay leaf
- Fine sea or kosher salt
- 1 to 2 teaspoons white vinegar
- 6 eggs
- Freshly ground pepper
Makes 6 servings
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.
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.
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.
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.
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.