Over a low heat warm oil in a saucepan. Add the garlic and cook until skins are golden, stirring occasionally for about 15-20 minutes. Remove garlic and leave to cool. Squeeze garlic cloves from skins and chop roughly.
Add chorizo to same pan and cook until crisp on medium heat until, about 2-3 minutes. Add the thyme and cook until fragrant. Add the chicken stock, paprika, garlic cloves and garlic scapes. Keep on a simmer and prior to serving, poach eggs in the soup for 3 minutes.
Serve into bowls right away with slices of char-grilled bread.