In a large pot, warm 2 tablespoons of olive oil over medium heat.

Tear the baguette into pieces to fill 2 cups and add to the heated oil. Toast until golden brown, about 2-3 minutes, then set aside to cool.

Add the remaining olive oil along with sliced garlic to the pot. Sauté for 2-3 minutes until the garlic is fragrant and lightly golden.

Sprinkle in the smoked paprika and continue to sauté for another 30-60 seconds.

Pour in the vegetable broth, bringing it to a boil, then reduce to a simmer and let it cook for 10 minutes.

Add the toasted bread and dry sherry, stirring gently to dissolve the bread into the broth.

In a separate bowl, beat the eggs, then drizzle them into the soup while stirring gently.

Taste and adjust the seasoning with salt and pepper, and serve warm garnished with freshly chopped parsley.