Preheat oven to 400°F. Place baguette on a baking sheet, and toast in preheated oven until browned. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
Heat the 3/4 of the oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set it aside. Wipe pot clean.
Add garlic and remaining oil to the pot. Cook over medium-high, constantly stirring until garlic is golden brown. Stir in paprika. Add broth and salt; bring to a boil.
Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 15 minutes. Taste and add more salt, if needed.
Turn the heat up to medium-high to maintain a simmer. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, break them apart. Serve hot.