Julia Older is a poet and musician who lives in the Monadnock region of New Hampshire. Her books include Cooking Without Fuel and Soup & Bread in collaboration with Steve Sherman.
Heat the olive oil in a frying pan over medium-high heat. Add the croutons and brown in the oil. When the croutons are almost brown, press the garlic with the side of a knife, mince, and add to the pan. Saute the garlic and croutons approximately 3 minutes more. Remove three-quarters of the croutons and reserve. Add the paprika, cayenne, and stock to the croutons remaining in the pan. Bring the soup to a fast boil. Remove the pan from the heat; then quickly stir in the eggs, parsley, and salt. Cover and let stand for 5 minutes. Warm individual soup bowls with hot water. Serve a few saturated croutons in each bowl, and let guests help themselves to the remaining crisp croutons at the table.