Heat the olive oil in a large soup pot over medium heat. Add the bacon and garlic and fry for about 3 minutes. Add the pimentón, cumin, and broth. Add salt to taste. Bring the mixture to a boil, then reduce the heat. Add the baguette slices and simmer for 5 minutes. Break each egg into the soup so that it rests on top. Cover the pot and cook until the whites are set but the yolks are still liquid, about 4 minutes. Carefully ladle the soup and eggs into bowls and serve.
