If your bread isn’t stale, toast it in the oven at 300°F for 10-15 minutes until dry and slightly golden. Baguette works great for this, but any rustic bread will do.

Heat ½ cup of olive oil in a heavy-bottomed pot over medium heat. Add the bread pieces and fry them, stirring occasionally, until golden and crisp. This step is key—it deepens the flavor and gives the soup its rich texture. Once browned, remove the bread from the pot and set aside.

Wipe the bottom of the pot clean, then add 1 extra tablespoon of olive oil along with the chopped garlic and a pinch of salt. Cook over low heat until the garlic softens but doesn’t brown. The goal is to mellow out the sharpness and bring out the garlic’s natural sweetness.

Once the garlic is soft, stir in the smoked paprika and cook for 30 seconds. This helps bring out the smoky depth that makes this soup so special.

Pour in 6 cups of water (start with this amount; you can always add more) and return the fried bread to the pot. Let it simmer gently for 10-15 minutes, stirring occasionally. The bread will absorb the broth, thickening the soup. If it gets too thick, add more water until you reach your desired consistency.

Stir in sherry vinegar to balance the richness. Don’t skip this step—the acidity ties everything together and gives the soup a well-rounded flavor.

For a more traditional version, slowly drizzle the whisked eggs into the soup while stirring vigorously. This creates delicate egg ribbons throughout the broth, similar to egg drop soup. If you prefer, you can serve the soup with a poached egg on top instead.

Ladle the soup into bowls, drizzle with extra olive oil, and, if you like, finish with a sprinkle of fresh parsley. Serve warm.