In a large pot, heat 3 tablespoons of olive oil over medium heat. Once hot, add the thinly sliced garlic and sauté for 2-3 minutes until fragrant and lightly golden. Stir in 1 tablespoon of smoked paprika, then add 4 ounces of torn or sliced stale bread and toss to coat. Cook for an additional 3 minutes.

Pour in 6 to 7 cups of chicken stock or vegetable broth, stirring to combine. Use a spoon to break the bread into smaller pieces. Increase the heat and bring to a simmer, letting it bubble gently for about 10 minutes.

Reduce the heat slightly and stir the soup in a circular motion to create a whirlpool. Gradually pour in 4 whisked eggs while continuing to stir, allowing them to cook quickly in the hot broth.

Taste your soup and adjust the seasoning. If it's too thick, add extra stock. Sprinkle in salt, pepper, and more smoked paprika to taste. Stir well.

Remove the pot from heat, ladle into bowls, drizzle with olive oil, and garnish with smoked paprika or parsley. Serve immediately.