Alentejo soup

crush the coriander and garlic cloves with coarse salt in a mortar.
then pour this paste into a clay pot that is already on the fire with hot oil. let it sauté a little.
add the blanched and sliced ​​spinach.
after refining, water the soup with water (about 2 liters). let it boil.
meanwhile, cut the bread into thin slices.
shortly before serving, rectify the salt and poach the eggs in the soup broth.
divide the bread into bowls (or put them in a terrine), water them with the soup and place an egg in each bowl.