Step 1: Toast the Garlic

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the sliced garlic.
2. Sauté the garlic for 2-3 minutes, stirring frequently, until it turns golden brown and fragrant. Be careful not to burn the garlic, as it will become bitter.

Step 2: Add the Paprika

1. Remove the pot from the heat and immediately stir in the smoked paprika. This prevents the paprika from burning, which can ruin the flavor of the soup.
2. Stir quickly to combine, allowing the paprika to infuse into the oil and garlic.

Step 3: Add the Stock and Bread

1. Return the pot to medium heat and pour in the chicken or vegetable stock. Stir well to deglaze the pot and scrape up any bits of garlic and paprika stuck to the bottom.
2. Add the torn bread chunks to the pot. Stir to coat the bread in the broth.
3. Season the soup with salt and black pepper, adjusting the seasoning to taste.

Step 4: Simmer the Soup

1. Bring the soup to a gentle simmer and cook for 10-12 minutes. Stir occasionally to break down the bread and thicken the soup.
2. The bread should soften and absorb the broth, creating a rustic, hearty texture.

Step 5: Poach the Eggs

1. Crack one egg into a small bowl or ramekin. Make a small well in the soup with a spoon and gently slide the egg into the well.
2. Repeat with the remaining eggs, spacing them evenly around the pot.
3. Cover the pot with a lid and let the eggs poach in the simmering soup for 3-5 minutes, or until the whites are set but the yolks remain runny.

Step 6: Serve and Garnish

1. Ladle the soup into bowls, ensuring each bowl gets an egg.
2. Garnish with chopped parsley and a drizzle of extra virgin olive oil for added flavor.
3. Serve immediately with crusty bread or baguette slices on the side for dipping.