Heat olive oil in a skillet over low heat.

Add minced garlic and cook until lightly colored.

Add bread pieces and saute until crisp and golden brown (about 15 minutes).

Sprinkle in 1 teaspoon of paprika and stir to coat the bread.

Reserve the bread mixture.

In a soup pot, heat remaining olive oil.

Saute crushed garlic cloves lightly.

Stir in remaining paprika, water, salt, and pepper.

Bring to a boil, then cover and simmer for 45 minutes.

Bring beef broth to a boil.

Arrange ovenproof soup bowls on a baking tray.

Add 1 tablespoon of beef broth to each bowl.

If using eggs, slip one egg into each bowl.

Scatter ham into each bowl.

Pour in more beef broth until bowls are half full.

Bake at 450F until eggs are set (about 4 minutes).

Fill the bowls with the reserved garlic broth (boiling hot).

Scatter the reserved bread pieces into each bowl.

Serve immediately.