1. Soak the bread in water until soft. Squeeze out the water and set the bread aside. In a soup pot toast the garlic in the olive oil, just until it begins to barely brown.
2. Add the Chicken Stock to the pot and bring to a simmer. Add the bread to the pot and simmer, making a thick soup. Add the shrimp, salt, and Piri Piri.
3. Cook for a moment. Place the soup in a tureen and garnish with the parsley. Break the eggs on top of the soup.
4. Bring to the table and stir the eggs into the soup before serving.
