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Heat the oil in a dutch oven over medium-high heat.
Add the cubed bread and cook, stirring often, until bread in lightly browned, about 5 minutes.
Add the garlic, paprika, and ½ tsp salt. Stir to combine and cook until garlic is fragrant, about 5 seconds.
Pour in the chicken stock and water, bring to a boil.
Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
Take off the heat and slowly stir in the beaten eggs. Season with salt and pepper to taste.
Ladle into bowls and garnish with freshly chopped parsley.