In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 8-10 garlic cloves and sauté for 2-3 minutes until fragrant.

Stir in 1 tablespoon of smoked paprika, mixing it with the sautéed garlic for about 30 seconds. Add 4 ounces of torn stale bread and sauté for another 3 minutes.

Pour in 6-7 cups of chicken stock or vegetable broth, breaking up the stale bread gently. Bring to a gentle simmer and cook for approximately 10 minutes.

Create a whirlpool effect by stirring the soup. Slowly pour in 4 whisked eggs, stirring gently to form delicate ribbons.

Taste the soup and adjust the seasoning with sea salt and black pepper. If too thick, stir in more stock.

Ladle the soup into bowls, garnish with olive oil and parsley. Serve hot.