In a large stockpot, heat 3 tablespoons of olive oil over medium heat until shimmering. Add approximately 10 thinly sliced garlic cloves and sauté for 2-3 minutes until fragrant and lightly golden.

With the garlic sizzling, add about 2 cups of stale bread cubes into the stockpot, stirring to coat them. Cook for 3 minutes. Pour in 4 cups of chicken stock or vegetable broth, breaking down the bread as you bring to a strong simmer.

Once simmering, reduce heat to low. Stir rapidly to create a whirlpool and slowly pour in 3 whisked eggs while stirring gently to form delicate ribbons.

Taste and adjust seasoning. Add salt and freshly cracked black pepper as needed. If too thick, add more stock for a silky consistency. Optionally, add more smoked paprika.

Ladle the soup into bowls while steaming hot. Drizzle extra olive oil and sprinkle with paprika or chopped parsley for garnish.