Spanish Garlic and Bread Soup

José Andrés taught us this “end of month” recipe—the sort of meal to make quickly with whatever is on hand. His approach: garlic cooked in copious amounts of olive oil with thinly sliced stale bread and several tablespoons of smoked paprika. Add some water and simmer, then off heat whisk in four or five eggs. For our version, we realized the bread, garlic and smoked paprika we had in our cupboards weren't up to Andrés’ standards. So we boosted the flavor by using chicken broth instead of water, and we sautéed both sweet and smoked paprika with garlic and scallions. And instead of using stale bread, we turned a loaf of rustic sourdough (a baguette or any crusty loaf will do) into delicious croutons.