To begin, peel the garlic cloves and crush them using a mortar and pestle with the sea salt until a fine paste forms. This helps release the full flavour and blends smoothly into the broth. Move on to the coriander.

Roughly chop the coriander, including the tender stems. Use the pestle to bruise the chopped coriander slightly. This unlocks the herb's essential oils. Set aside and proceed to heat the water.

In a large pot, bring 1 litre of water to a gentle boil. Add the garlic paste and bruised coriander to the pot. Let it simmer for 3 to 5 minutes until aromatic. Continue by seasoning.

Add freshly ground black pepper to taste and drizzle in the olive oil. Stir to emulsify slightly. Taste and adjust salt if needed. Next, prepare the bread.

Place the torn bread into a large serving bowl or deep soup plates. Ensure the bread is dry and firm so it holds some texture. Transition to preparing the eggs.

In a separate saucepan, bring water to a gentle simmer and add white wine vinegar. Crack each egg into a ramekin to ensure a clean poach. Move on to poaching the eggs.

Gently slide each egg into the simmering water. Poach for about 3 minutes for soft yolks or 4 to 5 minutes for firmer yolks. Lift with a slotted spoon and place on a plate. Get ready to assemble.

Ladle the hot coriander garlic broth over the bread pieces in each bowl. Let it sit briefly to allow the bread to soften and absorb the flavour. Proceed to final garnishing.

Top each bowl with a poached egg. Drizzle with a bit more olive oil and sprinkle additional coriander if desired. Serve immediately while hot. Presentation tip: Serve with a wedge of lemon for brightness or black olives on the side.