Garlic Soup with Poached Eggs

You can skip the poached eggs and leave this Spanish soup lean (known as sopa de ajo), which makes it almost a tonic, but there is something about the egg yolks melting into the broth that makes the whole concoction especially satisfying. This version contains a lot of fresh marjoram, but a more traditional version would be made with thyme. A Mexican version could be made with oregano.