1. In a soup kettle, place the olive oil and sauté the garlic until lightly yellow. Add the bread and brown lightly.

2. Add beef stock, paprika, salt, black pepper and bring to a boil. Simmer for 30 minutes.

3. Whisk soup until the bread crumbs are smooth. Add the beaten egg yolks a little at a time. Whisk well and let the soup simmer.

4. Adjust the seasonings. Garnish with cilantro. Serves 6.