Heat a large pot over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add 8-10 whole garlic cloves, sautéing them for about 2-3 minutes until they release a fragrant aroma and turn golden brown.

Stir in 1 tablespoon of smoked paprika and add 4 ounces of diced stale or toasted bread, sautéing this mixture for around 3 minutes until the bread becomes slightly crisp and golden.

Pour in 6-7 cups of chicken or vegetable broth into the pot, stirring to combine all the ingredients. Let it simmer for about 10 minutes.

Create a gentle swirl in the simmering broth, then slowly drizzle in 4 beaten eggs while stirring gently to form delicate ribbons.

Taste and season the soup with salt and black pepper, adjusting the consistency by adding more broth if needed. Serve hot.