In a large stockpot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 8 to 10 thinly sliced garlic cloves and sauté for 2–3 minutes until fragrant but not browned. Sprinkle in 1 tablespoon of smoked paprika, stirring gently to release its flavor. Then, add 4 ounces of stale bread, stirring for another 3 minutes until the bread absorbs the oil and flavors.

Pour in 6 to 7 cups of chicken stock or vegetable broth, using a wooden spoon to break the bread into small pieces. Increase the heat to bring the mixture to a strong simmer, and let it cook for about 10–15 minutes.

In a small bowl, whisk 4 large eggs until well combined. With the soup gently simmering, stir the soup in a circular motion, and gradually pour the eggs in a thin stream.

Taste your soup for seasoning, adding fine sea salt and freshly ground black pepper according to your preference. If the soup feels too thick, pour in extra broth to reach your desired consistency.

Once perfectly seasoned and heated through, ladle the warm Spanish Garlic Soup into bowls. For a finishing touch, drizzle a bit of olive oil over the top and add a sprinkle of smoked paprika or freshly chopped parsley.