Heat 2 tablespoons of high-quality olive oil in a large pot over medium heat. Add 8 to 10 thinly sliced cloves of fresh garlic and sauté for 2 to 3 minutes until fragrant and golden. Stir in 1 tablespoon of smoked paprika for a minute.

Add 4 ounces of torn stale bread and cook for another 3 minutes until the bread is well-coated and slightly toasted.

Pour in 6 to 7 cups of chicken stock or vegetable broth, stirring well to break up the bread pieces. Bring to a gentle simmer and cook for 10 minutes.

Create a gentle whirlpool in the simmering soup and slowly drizzle in 4 whisked large eggs while stirring, until the eggs are just set.

Taste and adjust the seasoning with sea salt and freshly ground black pepper. Stir to incorporate the seasoning.

Ladle the warm soup into bowls, drizzle a little extra olive oil on top, and garnish with freshly chopped parsley.