Heat the oil in a heavy-based saucepan, add the bread slices and cook gently, turning once, until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
Add the garlic, onion, paprika and cumin to the pan and cook gently, stirring, for 3 minutes. Add the saffron and stock and bring to the boil. Stir in the soup pasta. Reduce the heat, cover and simmer for about 8 minutes, or until the pasta is just tender. Season to taste with salt and pepper.
Break the eggs on to a saucer and slide into the pan, one at a time. Cook for about 2 minutes, or until poached.
Stack 3 fried bread slices in each of 4 warmed soup bowls. Ladle the soup over the bread, making sure that each serving contains an egg. Serve immediately.