Pre-heat a medium size soup pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the two cloves of chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper; cook for 3-4 minutes. Add the tomatoes and chicken broth and bring up to a bubble. Turn the heat down to medium-low and simmer for 10 minutes, or until slightly thickened.
Fill a medium size skillet with warm water. Bring the water to a gentle simmer over medium-low heat. As the water is coming up to a simmer, proceed with making the garlic croutons and the zesty parsley sprinkle.
Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle EVOO over it and reserve.
Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour one egg into the simmering water. Repeat with the remaining three eggs. Cookthe eggs for about 2 minutes for runny yolks, or about 4 minutes for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a paper towel-lined plate to drain.
To serve, pull the thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of four shallow soup bowls. Ladle some of the stew on top of the garlic croutons and setthe eggs in place. Sprinkle the dish with the zesty parsley sprinkle and serve.