Heat 3 tablespoons of olive oil in a large stockpot over medium heat. Add 8-10 sliced garlic cloves and sauté for 2-3 minutes until golden and fragrant. Stir in 1 teaspoon of smoked paprika and add about 2 cups of stale bread. Cook for another 3 minutes until the bread is slightly crispy.

Pour in 6 cups of chicken stock or vegetable broth, stirring well to combine. Use a wooden spoon to break down the softening bread as the mixture comes to a strong simmer. Let it continue to simmer for approximately 10 minutes.

While gently stirring, slowly pour in 3 whisked eggs. Watch as the ribbons form within the broth. Continue to stir gently for another 2 minutes.

Adjust seasoning with salt and freshly cracked black pepper as needed. Thin the soup's consistency with up to 1 cup more stock if necessary.

Ladle the hot soup into warm bowls, garnishing each serving with a drizzle of olive oil and a sprinkle of smoked paprika. Serve immediately.