Heat a stockpot with a medium heat and add in a 1/4 cup (60 ml) of olive oil

After a couple of minutes, add in the chopped onion and garlic, mix together, then mix every minute so everything evenly sautés

In the meantime, cut the potatoes (peeled) into bite-sized pieces that are 3/4 inch (2 cm) thick

After sautéing the garlic and onions for about 3 minutes, add in the chopped potatoes, mix continuously, after 5 minutes, add in the thyme and season with salt & pepper, mix together, then add in the vegetable broth and raise to a high heat

Once it comes to a boil, place a lid on the stockpot and lower to a low heat

In the meantime, heat a fry pan with a medium heat and add in 1/4 cup (60 ml) of olive oil

Once the oil is nice and hot, fry up the eggs, you want firm egg whites with a slightly creamy yolk, once cooked, season with salt & pepper

After simmering the potatoes for about 15 minutes, they should be cooked through, you can always pierce them with a toothpick to ensure they are done, at this point, turn off the heat, add in the fried eggs, and using a hand blender, blend everything together until you get a creamy texture, you can also use a food processor or stand-up blender

Transfer the soup into shallow bowls and garnish with fresh chives, serve at once, enjoy!