In a large stockpot, heat ¼ cup of olive oil over medium heat until shimmering. Add 8 to 10 thinly sliced garlic cloves, sautéing for 2-3 minutes until fragrant and just starting to turn golden. Sprinkle in a teaspoon of smoked paprika, then toss in 2 cups of torn stale bread. Cook for an additional 3 minutes.

Carefully pour in 6 to 7 cups of chicken stock or vegetable broth, stirring to combine the ingredients. Use a wooden spoon to break the bread into smaller pieces as you bring the mixture to a strong simmer. Let it bubble gently for about 10 minutes.

Whisk 2 large eggs in a separate bowl until fully combined. Create a gentle whirlpool in the soup by stirring with a ladle, and slowly drizzle the eggs into the broth in a steady stream.

Taste your Spanish Garlic Soup and season with salt and freshly ground black pepper. Let the soup continue to simmer for another 2-3 minutes.

Ladle the hot Spanish Garlic Soup into cozy bowls and optionally garnish with a drizzle of olive oil, a sprinkle of extra paprika, or chopped parsley.