Heat 1/4 cup olive oil in a tall sided pan. Add the bread and toast for a few minutes, stirring frequently. Add the sliced garlic and last 1/4 cup olive oil and continue to cook on medium heat, stirring, until the bread and garlic is toasted and golden brown. Stir in the paprika and toast for another minute, then add white wine. Once the white wine has evaporated, add in the chicken stock and salt and let the mixture come to a simmer. Meanwhile, beat the two eggs. Once the soup begins to simmer, drizzle in the eggs while stirring in a circular motion at the same time to create egg ribbons. Remove the soup from the heat then add the smoked mussels. Season with salt as desired and serve with a handful of torn parsley and few more glugs of good olive oil.