Serving for 2 people:

1 can of Sea Bream in Extra Virgin Olive Oil
2 eggs
2 slices of stale bread
4 cloves of garlic
Approximately 3 1/3 cups (800 ml) of mineral water 1
bunch of cilantro or chervil
2 tablespoons of beer
Extra Virgin Olive Oil, salt, and pepper to taste

Preparation

In a mortar amd pestle, crush the garlic with the cilantro leaves, salt, and pepper.

Boil a pot of water and let it simmer. Create a whirlpool in the water with the help of a fork and crack the egg into the center (carefully, to avoid breaking the yolk).
Let it cook until the egg white is set, for about three minutes.
Remove the eggs and any stray bits of egg white on the surface with a slotted spoon, and set aside.

Wait until the water boils again (if necessary, add 3/4 cup or 200 ml of water). Add the garlic and cilantro mixture and four tablespoons of Extra Virgin Olive Oil and let it simmer over very low heat for ten minutes, stirring occasionally, adjusting the salt.

Just before turning off the heat, add the slightly shredded fish fillets and two tablespoons of beer, and let it cook a little longer, adding a pinch of salt and pepper, and stirring well.

Place the bread slices in deep plates and cover them with the piping hot soup. Top with the eggs and some cilantro leaves and finish with a drizzle of olive oil.