Heat the oil in a saucepan and fry the peeled garlic cloves in it so that the oil takes on the aroma of garlic. Remove the cloves.
In the same oil, toast the bread cut into cubes until golden, sprinkle with the paprika and fill with the hot beef broth. Simmer for about 15 minutes.
Mix the egg with the whipped cream and use it to thicken the soup, which is no longer boiling. Do not let the soup boil any more. Season individually with salt, pepper and tabasco.
Sprinkle with parsley before serving.
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