Cut 1 baguette into 1-inch (2.50 cm) slices, you will need between 7 to 8 slices for this recipe, then cut each slice into 6 evenly sized pieces to end up with some squares of bread, grab 1 head of garlic, remove the skin from each clove and thinly slice the cloves of garlic

Heat a deep pan or a stock pot with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 to 2 minutes add the pieces of bread, continue to mix everything together with the olive oil, after 3 minutes and all the oil has been absorbed by the bread, add in 1 tsp (2.30 grams) sweet smoked paprika and season with sea salt & black pepper, quickly mix together, then add in 4 ¼ cups (1 liter) vegetable broth and 1 bay leaf, bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

After simmering for 10 minutes, remove the lid from the pan, crack in two eggs into the soup and place the lid back on the pan, after 3 to 4 minutes the eggs should be perfectly poached, remove the pan from the heat

Transfer the soup into shallow bowls, top each one off with a poached egg and sprinkle with freshly chopped parsley, serve at once, enjoy!