In a large stockpot, heat olive oil over medium heat. Add garlic and sauté for 2-3 minutes until golden and fragrant.

Stir in the smoked paprika and cook for 30 seconds. Add stale bread and cook for 3 minutes until slightly toasted.

Pour in chicken stock or vegetable broth, stir to dissolve the bread, and bring to a simmer for 10 minutes.

Create a whirlpool in the soup and slowly add whisked eggs while stirring for 1-2 minutes until ribbons form.

Adjust seasoning with salt and pepper, and add more stock if a thinner texture is desired.

Ladle into bowls and garnish with olive oil, smoked paprika, or parsley. Serve hot.