Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add 8 to 10 thinly sliced cloves of garlic and sauté for 2–3 minutes until fragrant and lightly golden. Sprinkle in 1 teaspoon of smoked paprika, stirring to combine, then add in 2 cups of stale bread, cooking for an additional 3 minutes until the bread begins to toast.

Pour in 4 cups of chicken stock or vegetable broth into the pot, breaking the bread into smaller pieces. Bring to a strong simmer for 5–7 minutes until the soup thickens.

Create a whirlpool in the soup with a wooden spoon and gradually pour in the whisked eggs, stirring gently to form ribbons.

Taste the soup, adding salt and pepper as preferred. Adjust thickness with broth if needed.

Serve hot, drizzling with olive oil and optionally sprinkled with smoked paprika or parsley.