Cut the baguette into slices that are 1/2 inch (1.25 cm) thick, then add them into a baking tray lined with foil paper, all in a single layer, and add into a preheated oven at 200°C / 400°F for 10 minutes or until the slices are lightly toasted, then set aside

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

After a couple of minutes, add in the sliced garlic and crushed red pepper, and mix continuously, after 1 minute, add in the slices of toasted baguette and continue to mix together, after 3 minutes, add in the paprika and quickly mix together, then add in the grated tomatoes and season with salt & pepper, and continue to mix together

About 3 minutes after adding the grated tomatoes, add in the vegetable broth and bay leaf, raise to a high heat, and mix, once it comes to a boil, place a lid on the pan and lower to a low heat, mix every 2 to 3 minutes to help break the pieces of bread apart

While the soup is simmering, add the cod fillet over some paper towels and pat dry, then season with salt & pepper and finely chop, crack the eggs into a bowl, season with salt, and whisk together

After simmering the soup for 15 minutes and the pieces of bread are broken apart, remove the bay leaf, add in the chopped cod and mix into the soup, simmer for 3 minutes, then slowly add in the whisked eggs while gently mixing together, then place a lid on the pan and turn off the heat

After a couple of minutes, remove the lid and transfer the soup into shallow bowls, garnish with chopped parsley, enjoy!