Begin by cutting your day-old rustic bread into cubes. Heat a dry skillet over medium heat, then add the bread cubes, toasting them until they're golden and crispy, approximately 5–7 minutes. Stir occasionally to ensure even browning. Once toasted, set the crispy bread aside on a plate to cool while you prepare the rest of the soup.

In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Once the oil is shimmering, add the 8 cloves of sliced garlic. Cook, stirring frequently, until the garlic becomes fragrant and lightly golden, about 3–5 minutes. Be careful not to let it burn.

Stir in 1 teaspoon of smoked paprika and cook for an additional 30 seconds to release the smoke flavor.

Pour in 4 cups of chicken or vegetable broth, stirring well to combine all the flavors. Increase the heat slightly and bring the broth to a gentle simmer for about 10 minutes.

After the broth has simmered, add the toasted bread cubes to the pot and stir gently to ensure even distribution. Allow the mixture to sit for about 5 minutes.

Crack 4 eggs directly into the simmering soup. Leave the eggs whole to poach for about 5–7 minutes, or until the whites are set but the yolks remain runny.

Season your soup with salt and pepper to taste, stirring gently. If desired, sprinkle chopped fresh parsley before serving.