In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 6 sliced cloves of garlic, sautéing for 2–3 minutes until golden brown.

Stir in 1 teaspoon of smoked paprika, cooking for about 30 seconds. Add 3 cups of stale bread, stirring to coat, and cook for an additional 3 minutes.

Pour in 6 cups of chicken stock or vegetable broth, stir to combine, and bring to a strong simmer. Cook for 10–15 minutes, letting the bread soften.

Whisk 2 large eggs in a separate bowl until combined. When the soup is simmering, create a whirlpool by stirring.

Gradually pour the whisked eggs into the whirlpool while stirring gently. Cook for 1–2 minutes until ribbons form.

Season the soup with salt and freshly cracked black pepper, adjusting to taste. Use up to 1 cup more broth for a thinner soup if desired.

Ladle the soup into bowls, drizzling with olive oil and sprinkling with smoked paprika or parsley for garnish.