Heat the olive oil in a large deep frying pan over medium-high heat. Add the croutons and brown in the oil. When the croutons are almost brown, add minced garlic to pan.
Saute the garlic and croutons approximately 3 minutes more. Remove three-quarters of the croutons and reserve.
Add the paprika, cayenne, and onions to the pan of croutons, stir to mix.
Add the chopped onions and cook until soft. Add stock to the croutons and onions in the pan.
Bring the soup to a fast boil. Remove the pan from the heat; then quickly stir in the eggs, parsley, salt & pepper.
Cover and let stand for 5 minutes.
.Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 3 or 4 croutons and an equal amount of the cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately.
Let guests help themselves to the remaining crisp croutons at the table