Heat 3 tablespoons of olive oil in a large stockpot over medium heat. Once the oil shimmers, add 8 sliced garlic cloves and sauté for 2-3 minutes until they turn golden brown and fragrant. Stir in 1 teaspoon of smoked paprika and toast for an additional minute. Next, add 2 cups of stale bread pieces to the pot, cooking for another 3 minutes to allow the bread to absorb the flavors.

Pour in 6 cups of chicken stock (or vegetable broth) into the stockpot, using a wooden spoon to break apart any bread pieces as they soften. Increase the heat to bring the soup to a strong simmer, making sure to stir occasionally for about 5 minutes.

Reduce the heat to low to create a gentle simmer. In a separate bowl, whisk together 4 fresh eggs until frothy. Stir the soup in a circular motion to create a whirlpool, then slowly stream in the whisked eggs. Cook for an additional 2 minutes to allow the eggs to set without scrambling.

Taste your soup for seasoning. If you prefer a thinner consistency, add up to 1 cup more chicken stock. Carefully season the soup with salt and freshly cracked black pepper to taste and adjust the smoked paprika if needed.

Remove the stockpot from heat and ladle the warm Spanish Garlic Soup into bowls. For an extra touch, drizzle a bit of olive oil on top and sprinkle with additional smoked paprika or chopped parsley for freshness. Serve hot.