In a saucepan or small casserole over medium heat, warm the olive oil.
Add the sliced garlic and sauté gently until fragrant and just beginning to turn a pale golden color.
Do not let it brown or it will become bitter.
Remove the pan from the heat and immediately stir in the paprika and salt.
Stirring quickly for about 30 seconds toasts the spice without burning it.
Pour in the hot water or vegetable broth, return the pan to the heat, and bring to a simmer.
Let the broth cook for 5-7 minutes to allow the flavors to meld.
Taste and adjust seasoning, adding the optional hot sauce or vegetarian Worcestershire if you like.
Tear the stale bread into rough, bite-sized chunks and add them to the simmering broth.
Cook until the bread is completely soft and has absorbed the flavorful liquid, about 2-3 minutes.
Create a small well in the center of the soup and gently crack the egg into it. Spoon a little of the hot broth over the egg white to help it set.
Reduce the heat to low, cover the pan, and simmer until the egg is poached to your desired doneness, typically 3-5 minutes for a runny yolk.
Serve hot, straight from the pan.
