Heat ¼ cup of olive oil in a large stockpot over medium heat. Once shimmering, add 8 sliced garlic cloves, sautéing for 2–3 minutes until fragrant and golden. Stir in 1 teaspoon of smoked paprika and cook for another minute.

Add 4 cups of stale bread, tossing it in the garlic oil for another 3 minutes until slightly crispy.

Pour in 6 cups of chicken stock, stirring to break the bread into smaller pieces. Increase the heat to high and bring to a strong simmer, about 5 minutes.

Reduce heat to low. Stir the soup in a circular motion to form a whirlpool, gradually pouring in 2 whisked eggs. Stir gently for about 1 minute until the eggs form delicate ribbons.

Taste the soup and adjust seasoning as needed. If thinner, stir in up to 1 more cup of stock. Simmer for another minute or two, then serve.