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

In the meantime, cut the baguette into slices that are 1-inch thick (2.50 cm)

Once the oil is nice and hot, add in the slices of baguette, all in a single layer, and fry for 2 minutes per side, then remove them from the stockpot and set aside

Using the same pan with the same heat, add in the sliced garlic, and mix continuously

After 1 to 2 minutes and the garlic is lightly sautéed, add in the paprika and quickly mix together, then add in the grated tomatoes, saffron, and season with salt & pepper, mix together, and then simmer

Once the grated tomatoes have slightly thickened, about 3 minutes, add the slices of fried baguette back into the pan and the chicken broth, raise to a high heat, and give it a mix

When it comes to a boil, place a lid on the stockpot and lower to a low heat, and simmer for 10 minutes

After simmering the soup for 10 minutes, remove the lid, and using a large wooden spoon or spatula, break the pieces of bread apart into smaller pieces, then crack in the eggs, all evenly spaced out, and place the lid back on the stockpot, simmer for another 3 to 4 minutes or until the egg whites are set but you still have slightly creamy yolks

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