Heat about 2 tablespoons of extra virgin olive oil in a small pan over medium heat. Add sliced baguette pieces and smashed garlic cloves. Fry for 3-4 minutes until golden brown.

In a large stock pot, bring 6 cups of water to a boil over high heat. Once boiling, reduce heat to low-medium and add remaining olive oil and sea salt.

Combine fried bread and garlic with saffron, parsley, extra salt, and black pepper in a mortar or food processor. Mash until it's a smooth paste.

Stir garlic paste into the simmering pot of water and let it simmer for 2-3 minutes.

Crack fresh eggs into the soup, cover, and let simmer for another 3-4 minutes until egg whites set.

Ladle into bowls, squeeze lemon juice over each serving, garnish with parsley, and serve warm.