Heat a stock pot with a medium heat and add in the olive oil

Once the olive oil is nice and hot, add in the sliced garlic, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, add in the slices of baguette, continue to mix continuously

After 3 to 4 minutes and the garlic and slices of baguette are lightly golden fried, add in the sherry vinegar, paprika, dried thyme and season with sea salt & black pepper, quickly mix together, then add in the broth and raise to a high heat

In the meantime, add the chopped garlic into a mortar, along with the chopped parsley and a kiss of sea salt, using a pestle, pound down on the mixture until you get a paste-like texture

Once the broth comes to a boil, add the garlic and parsley mixture, gently mix it into the soup, then place a lid on the stock pot and lower to a low-medium heat

After 10 minutes remove the lid, using a large wooden spoon or spatula, push down on the slices of baguette and break them apart into smaller chunks, then crack in the eggs into the soup, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes or until the egg whites are just cooked through, then remove from the heat

Transfer the soup into shallow bowls, serve at once, enjoy!