Heat ¼ cup of olive oil in a large stockpot over medium heat. Add 8 to 10 cloves of thinly sliced garlic and stir constantly for 2–3 minutes until fragrant and golden.

Toss in 4 ounces of torn stale bread and cook for an additional 3 minutes, stirring frequently until the bread begins to crisp.

Gradually pour in 6 to 7 cups of stock, stirring to break up bread chunks. Increase heat to bring mixture to a simmer for 5–7 minutes.

Create a whirlpool in the soup and slowly pour in 4 whisked eggs, stirring gently to form ribbons for about 2 minutes.

If a thinner soup is preferred, add up to 1 cup of stock while stirring. Adjust seasoning with salt and pepper.

Ladle soup into bowls and serve immediately, garnished with olive oil, paprika, or parsley.