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Sauté the garlic and bread: Heat the olive oil in a large stockpot over medium heat. Add the sliced garlic and sauté for 2–3 minutes, stirring occasionally, until fragrant and just golden. Be careful not to let the garlic brown too much. Stir in the smoked paprika. Add the bread and toss to coat evenly in the garlic oil. Continue to cook for another 3 minutes, stirring frequently.
Simmer the soup: Pour in 6 cups of chicken stock and stir to combine. Use a wooden spoon to break the bread into smaller pieces as it softens. Bring the soup to a strong simmer.
Add the eggs: While stirring the soup in a slow, circular motion to create a whirlpool, gradually pour in the whisked eggs. Continue stirring gently to form delicate egg ribbons throughout the soup.
Season and adjust: If a thinner consistency is preferred, add up to 1 additional cup of stock. Taste and season with salt, pepper, and more smoked paprika if desired.
Serve: Ladle into bowls and enjoy immediately, while hot and fragrant.