Toast the bread slices in the oven. Peel the garlic and fillet it. Dice the monkfish and add salt.

Heat the oil in a clay pot, brown the garlic and set it aside. In the same oil, fry the monkfish cubes, which are reserved with the garlic. The heat is lowered a little and the paprika is sautéed, stirring it a lot so that it does not burn.

Put the garlic and monkfish back in the pot and sauté, all together, for a few seconds; Add the broth, checking for salt, and place the slices of bread on top. Cook for 5 minutes and poach the eggs on top.