In a large stockpot, heat 1/4 cup of olive oil over medium heat. Once the oil shimmers, add 8 to 10 thinly sliced garlic cloves and sauté for 2 to 3 minutes until fragrant and golden. Stir in 1 tablespoon of smoked paprika for an additional minute, then add 4 ounces of torn stale bread, cooking for another 3 minutes until slightly toasted and infused with garlic flavor.

Pour 6 to 7 cups of chicken stock or vegetable broth into the pot. Use a wooden spoon to break the bread into smaller pieces, allowing it to soften in the warm broth. Increase the heat to bring the mixture to a strong simmer, letting it bubble gently for about 10 minutes.

Create a whirlpool in the pot by stirring it rapidly, then slowly pour in 4 whisked eggs while stirring gently. Watch as the eggs form delicate ribbons that float in the soup, cooking through within approximately 1 to 2 minutes.

After the eggs have set, assess the consistency and flavor of the soup. If you prefer a thinner texture, add up to 1 additional cup of stock. Taste and season with salt and pepper, adding more smoked paprika if desired.

Ladle the Sopa de Ajo into warm bowls. Drizzle with olive oil and optionally sprinkle smoked paprika on top. Serve immediately, accompanied by crusty bread or a light salad.