6 cups cubed French bread
1/4 cup olive oil
6 garlic cloves thinly sliced
50 gram beef thinly sliced (broiled)
11/2 teaspoon paprika powder
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread. Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes. Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add meat; cook for another 5 minutes. Add 1 to 2 teaspoons of paprika powder and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture. Pour chicken broth into bread mixture; add pepper, salt, and stir. Bring to a boil, reduce heat to medium, and stir in coriander. Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.