Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 8-10 very thinly sliced garlic cloves and sauté until fragrant and just golden, about 2-3 minutes. Stir in 1 tablespoon of smoked paprika, then add 4 ounces of torn stale bread. Toast the bread in the oil for another 3 minutes.

Pour in 6-7 cups of chicken stock or vegetable broth, stirring gently to incorporate the toasted bread mixture. Break apart the pieces of bread slightly and bring to a simmer. Cook for about 10 minutes.

Create a gentle whirlpool in the soup and slowly pour in 4 whisked large eggs while stirring gently to distribute evenly. Cook for another 2-3 minutes until the eggs are set but tender.

Season with sea salt and black pepper to taste. Adjust thickness by adding more broth if necessary.

Ladle the soup into bowls, drizzle with olive oil, and sprinkle fresh parsley on top. Serve warm and enjoy.