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1
Heat the olive oil in a small skillet on medium-low heat.
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2
When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes.
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3
(Adjust the heat so the garlic browns lightly.)
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4
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.
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5
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.
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6
Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt.
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7
Stir to loosen the bread; it will begin to break down.
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8
Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture.
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9
Cover and let flavors meld, about 10 minutes.
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10
In a small bowl, beat the egg whites.
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11
Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool.
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12
Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons.
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13
Cook for another minute or two and serve.
