Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes until golden brown.

Add 3 cups of stale bread and 1 teaspoon of smoked paprika to the pot. Stir well and cook for another 3 minutes.

Pour in 6 cups of chicken stock or vegetable broth, bringing it to a gentle simmer. Break down the toasted bread and let it simmer for 10–15 minutes.

Stir rapidly to create a whirlpool, then gradually drizzle in 2 beaten eggs. Stir gently for 1–2 minutes to form silky ribbons.

Taste and season with salt and black pepper. Serve warm, garnished with olive oil and paprika.