In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add 6-8 sliced garlic cloves and sauté for 2-3 minutes until fragrant and just golden.

Stir in 1 teaspoon of smoked paprika and let it bloom for about 30 seconds. Add 2 cups of torn stale bread and mix well for an additional 3 minutes until lightly toasted.

Pour in 4 cups of low-sodium chicken stock or vegetable broth, stirring to combine while breaking down the torn bread into smaller chunks.

Bring the mixture to a strong simmer, ensuring the bread softens and thickens the soup. Let it simmer for about 10 minutes.

Stir the soup in a slow, circular motion for about 15 seconds. Gradually pour in 3 lightly whisked eggs while continuously stirring gently.

Taste the soup to check the flavors. Add up to 1 additional cup of stock for your desired texture if desired.

Season with salt, pepper, and more smoked paprika to taste. Mix well.

Ladle the soup into warm bowls and serve immediately. For an added touch, drizzle with olive oil or sprinkle with extra smoked paprika before serving.