In a large pot, heat 3 tablespoons of olive oil over medium heat. Once shimmering, add the thinly sliced garlic, sautéing for about 2-3 minutes until fragrant and golden. Stir in 1 tablespoon of smoked paprika, allowing it to bloom for about 30 seconds. Add torn stale bread, coating it well with the mixture, and continue cooking for an additional 3 minutes until the bread is lightly toasted.

Pour in 6 to 7 cups of chicken stock or vegetable broth, stirring to combine and breaking down the bread as it softens. Bring to a strong simmer, allowing flavors to meld together for about 10 minutes.

Create a gentle whirlpool in the soup by stirring. Slowly pour in the whisked eggs while stirring gently to incorporate them into delicate ribbons. Cook for an additional 1-2 minutes, until the eggs are set but still tender.

Taste your soup, adding fine sea salt and freshly ground black pepper to your liking. If you prefer a thinner consistency, add more stock at this stage. Stir well to ensure all ingredients are combined.

Ladle the hot soup into bowls, garnishing with a drizzle of olive oil and additional paprika if desired. Serve immediately, suggesting everyone enjoy this delightful bowl of comfort.