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To a medium pot over medium-high heat, add the oil; when hot, add the garlic and cook, stirring frequently, until golden, about 3 minutes.
Add the bread and pimentón and cook, stirring occasionally, until the bread is slightly toasted, 4–6 minutes.
Add the wine and cook until the liquid is completely absorbed by the bread, about 2 minutes.
Add the stock and bring to a low boil.
Slowly drizzle in the eggs while stirring constantly and cook until the egg is set and the bread is very soft, about 1 minute more.
Season with salt and pepper, then ladle into 4 soup bowls, garnish with parsley, and serve.