In a large stockpot, heat 3 tablespoons of olive oil over medium heat. Add 8 to 10 very thinly sliced garlic cloves and sauté for about 2–3 minutes until fragrant and just golden. Stir in 1 tablespoon of smoked paprika, then add 4 ounces of torn stale bread and cook for 3 more minutes, stirring until slightly crispy.

Pour in 6 to 7 cups of chicken stock or vegetable broth, ensuring the bread breaks into smaller pieces as it softens. Stir well to combine and bring the mixture to a strong simmer over medium-high heat for about 5 minutes.

Reduce the heat to low to maintain a gentle simmer. Create a whirlpool in the center of the soup, then gradually pour in 4 whisked large eggs, stirring gently to form delicate ribbons of egg throughout the broth for about 1–2 minutes.

Taste the soup and adjust seasoning with fine sea salt and freshly ground black pepper. If a thinner consistency is preferred, add up to 1 additional cup of stock, stirring well to blend in.

Ladle the steaming Sopa de Ajo into bowls. Garnish with a drizzle of olive oil, extra smoked paprika, or freshly chopped parsley. Serve hot alongside crusty bread or a light salad.