Heat 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add 6-8 sliced cloves of garlic and sauté for 2-3 minutes until fragrant.

Stir in 1 teaspoon smoked paprika for 30 seconds before adding 3 cups stale bread cubes, cooking for another 3 minutes.

Pour in 4 cups broth, stirring to break bread into smaller pieces. Bring to a strong simmer for 5-7 minutes.

Reduce heat, stir soup to create a whirlpool, and gradually pour in 2 whisked eggs, cooking for 1-2 minutes.

Taste and adjust consistency with more broth if desired. Season with salt, pepper, and smoked paprika as needed.

Ladle soup into bowls, optionally drizzling with extra olive oil and garnishing with parsley.