In a large stockpot, heat 3 tablespoons of extra virgin olive oil over medium heat. Once shimmering, add 8 to 10 thinly sliced garlic cloves and sauté for 2–3 minutes until fragrant and lightly golden, being careful not to burn. Stir in 1 tablespoon of smoked paprika and then add 4 ounces of torn stale bread, tossing to coat in the flavorful oil for another 3 minutes until the bread is slightly crispy.

Pour in 6 to 7 cups of chicken stock or vegetable broth, continually breaking apart the bread with a spoon as it softens in the liquid. Increase the heat and bring the mixture to a strong simmer, watching for bubbling around the edges. Let the soup simmer for about 10 minutes, which allows the flavors to meld and the bread to break down into a comforting, thick base.

With the soup at a gentle simmer, gently stir the pot in a circular motion to create a whirlpool effect. Gradually pour in 4 whisked eggs while continually stirring, which will allow the eggs to cook quickly into delicate ribbons. Continue to stir for about 1–2 minutes, and watch as the egg ribbons swirl beautifully through the soup.

Once the eggs have set, assess the soup's consistency. If you prefer a thinner broth, feel free to add up to 1 additional cup of stock. Taste the soup, and season with fine sea salt and freshly ground black pepper according to your preference.

Ladle the warm Spanish Garlic Soup into bowls, savoring the inviting aroma. For an added touch, drizzle each serving with a bit of extra olive oil, and consider garnishing with a sprinkle of smoked paprika or chopped fresh parsley. Enjoy your cozy culinary masterpiece immediately!