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Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)

Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.

Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.

Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bringthe mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.

In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

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