Sauté the garlic: Heat 3 tablespoons of olive oil in a large stockpot over medium heat. Add the garlic and sauté for 2-3 minutes until fragrant but not browned. Stir in 1 tablespoon of smoked paprika, then add 4 ounces of torn stale bread and cook for another 3 minutes.

Simmer the soup: Pour in 6-7 cups of chicken stock or vegetable broth, stirring to combine. Break the bread into smaller pieces and bring to a gentle simmer, cooking for about 10-15 minutes.

Add the eggs: Whisk 4 large eggs until frothy. Create a gentle whirlpool in the simmering soup and slowly drizzle in the eggs, stirring gently. Cook for 1-2 minutes until the eggs are cooked through.

Season and adjust: Taste the soup and season with sea salt and black pepper. Add more broth if you prefer a thinner consistency.

Serve: Ladle the soup into bowls and serve immediately, drizzled with extra olive oil and sprinkled with more paprika or parsley if desired.