In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add 8 to 10 thinly sliced garlic cloves and sauté for about 2–3 minutes, until fragrant and light golden.

Stir in 1 tablespoon of smoked paprika and cook for another 30 seconds.

Toss in 4 ounces of torn or thinly sliced stale bread and cook for an additional 3 minutes, stirring occasionally.

Carefully add 6 to 7 cups of chicken stock or vegetable broth, and bring to a strong simmer over medium-high heat, breaking apart the bread.

Gradually pour in 4 whisked large eggs while gently stirring to create a whirlpool, allowing the eggs to ribbon through the broth.

Taste the soup and adjust its consistency with more stock if needed. Season with salt, pepper, and an extra sprinkle of smoked paprika.

Ladle the soup into bowls hot, drizzling with olive oil and garnishing with smoked paprika or parsley.