Heat olive oil in a saucepan and sauté the peeled garlic cloves until golden. Cut the white bread into very thin slices, add to the garlic fat and fry until golden.
Sprinkle with the paprika powder and pour in the beef broth. Bring to a simmer over medium heat for 6 to 8 minutes.
Season heartily with salt and pepper and bring to the table sprinkled with freshly chopped chives. Before serving, remove the garlic from the soup.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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