I have been lucky enough to have been in San Juan de Ortega on two occasions. Two of my best memories of the camino are Father Jose Maria's hospitality and his Sopa de Ajo.  They both filled one with warmth, good cheer and pilgrimage comraderie. After evening mass Father Jose Maria encouraged all the pilgrims to share with each other what food they had left in their backpacks while he doled out hot mugs of soup.  It was communion in the purest form of the word. 

This treat from from the meseta of Castille, should be pleasantly flavored with warm roasted garlic.
A well-flavored homemade chicken stock is important.   Spanish cooks sometimes poach an egg for each serving in the rich stock.

8 large cloves garlic, peeled
1/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/2 teaspoon cayenne pepper
6 cups chicken stock
1/4 teaspoon ground cumin
a pinch of saffron threads
salt to taste
4 slices of crusty country bread, 1/2-inch-thick
4 large eggs (optional)

In a 2-quart saucepan, gently sauté the garlic in the oil until the cloves are golden brown, about 3 to 5 minutes.  Remove the garlic and set aside. Fry bread on both sides until golden brown, and set aside.   Remove the pan from the heat and stir in the paprika and cayenne.   Add the stock and stir to mix thoroughly.  Return to the heat and stir in the cumin and saffron. Crush each of the garlic cloves with a fork and stir into the soup. Tear the bread into 1"squares and add them too. Taste for seasoning and add salt if desired. Let the soup simmer gently, covered, for 15 minutes.  

If you wish to add the eggs, you can stir them into the hot broth or poach them, one at a time, in the simmering broth, just stirring the broth to make a whirlpool into which you drop the egg.  Poach for 1 1/2 minutes, just until the white firms up and encloses the egg, or longer if you prefer.