In a large stockpot, heat olive oil over medium heat. Add thinly sliced garlic and sauté for about 2-3 minutes until fragrant and golden. Stir in smoked paprika and then add stale bread, cooking for an additional 3 minutes while stirring frequently.

Pour in the chicken stock or vegetable broth, stirring well. Bring to a gentle boil, breaking the bread into smaller pieces. Reduce heat to low and let simmer for about 10 minutes.

Whisk the eggs in a bowl until frothy. Stir the soup gently in a circular motion to create a whirlpool effect, then slowly pour in the eggs, stirring gently for 1-2 minutes.

Taste the soup and adjust seasoning. For a thinner consistency, add more stock. Season with sea salt, black pepper, and an extra pinch of smoked paprika.

Ladle the soup into warm bowls and drizzle with extra olive oil. Serve hot.