Heat olive oil in a large pot over medium heat. Add thinly sliced garlic and sauté for 2-3 minutes until fragrant and just beginning to golden.

Stir in the smoked paprika, then add the torn stale bread. Cook for another 3 minutes, ensuring the bread becomes slightly crisp.

Pour in the chicken stock or vegetable broth and stir gently, breaking the bread into smaller pieces. Allow to simmer for approximately 10 minutes.

Create a whirlpool effect in the soup and slowly pour in the whisked eggs while stirring gently to form delicate ribbons.

Taste and season with sea salt, black pepper, and more smoked paprika if desired. Adjust thickness by adding stock if too thick.

Ladle soup into bowls and enjoy immediately, optionally garnished with olive oil, paprika, or fresh parsley.