Heat olive oil in a pot, fry garlic for 2 minutes over medium-high heat. Warm chicken stock in a separate pot.
Add leek to garlic and sauté for 3 minutes. Stir in potatoes and sauté for another 3 minutes.
Pour chicken stock into the pot, bring to a boil, then simmer on low for 45 minutes, seasoning with sea salt.
Fry guanciale until crispy and set aside. Toast ciabatta drizzled with olive oil at 400°F for 5 minutes, then rub with garlic.
Blend the soup until smooth. Serve topped with guanciale, pecorino, and ciabatta.
