Heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette and cloves of garlic, all in a single layer, and fry for 3 to 4 minutes or until golden fried all around, then remove from the stockpot and set aside

Using the same pan with the same heat, add in the vegetable broth and season with salt & pepper, raise to a high heat

In the meantime, add the fried cloves of garlic into a mortar, along with the cumin, paprika, saffron, chopped parsley, and season with salt & pepper, using a pestle, pound down on the ingredients until well mashed, then add in the slices of fried baguette and continue to mash down until you get a paste-like texture

Once the broth comes to a boil in the stockpot, add in the bread and garlic mixture, mix together until well mixed, then place a lid on the stockpot and lower to a low heat

After simmering the soup for 10 minutes, remove the lid, crack in the eggs, and simmer for 1 minute without mixing, then mix continuously for 1 to 2 minutes or until the eggs are cooked through, then remove from the heat

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