In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 6 thinly sliced garlic cloves and sauté for 2–3 minutes until fragrant but not browned. Stir in 1 teaspoon of smoked paprika and add about 2 cups of stale bread; cook for an additional 3 minutes until the bread starts to toast.

Pour in 4 cups of chicken stock or vegetable broth, stirring continuously to break down the bread pieces as they soften. Bring the mixture to a strong simmer, allowing it to bubble gently for 5–10 minutes.

Reduce the heat to low and whisk 2 eggs in a separate bowl. Create a whirlpool in the soup by stirring gently, then slowly pour the whisked eggs into the center, stirring for about 1–2 minutes to form delicate ribbons.

Taste your soup and adjust with more stock for a thinner consistency if desired. Season with salt and freshly cracked pepper; add more smoked paprika if you like. Stir well before removing from heat.

Ladle the hot soup into bowls, drizzling a little olive oil over the top for richness. Add optional garnishes like fresh herbs or crusty bread.