In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add sliced garlic and sauté for 2-3 minutes until fragrant and lightly golden. Stir in a teaspoon of smoked paprika and cook for another minute.

Add 2 cups of torn stale bread to the pot and cook for about 3 minutes, stirring frequently to slightly toast the bread.

Pour in 4 cups of hot chicken stock or vegetable broth, breaking up the bread pieces. Bring to a strong simmer and cook for 10-15 minutes until the bread is softened.

Whisk together 2 large eggs in a bowl. Create a whirlpool in the soup and slowly drizzle in the eggs while stirring continuously to form delicate egg ribbons.

Season the soup with fine sea salt and freshly ground black pepper to taste. Adjust thickness with more broth if necessary.

Serve the soup hot, drizzling with olive oil and garnishing with fresh parsley or additional paprika.