Boil the ham in fresh water for 2 to 3 hours. Discard the ham and add the ham bones to the broth. Simmer 2 to 3 hours more.
Meanwhile, in another pot, add the beans and several inches of water to cover and boil until they're just done.
Discard the ham bones and add the potatoes, chorizos, cabbage and beans to the broth and cook another 1 1/2 to 2 hours.
In another pan, heat the olive oil over high heat and add the garlic. Turn off the heat and let to cool; add the sweet paprika. Pour the paprika oil into the main pot. Discard the chorizos and serve the soup hot from the pot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Pulperia A Gudina, Barcelona, Spain